Just the other day, I saw a woman knitting while waiting for her light to turn green. I mean, I guess it’s not specifically illegal to knit while driving, but it does seem out of sync with the spirit of the law.
I have also seen some crazy bumper stickers. I saw one car that had two ribbon stickers… stickers shaped like the pink breast cancer ribbon. Of course, these had nothing to do with cancer. One said, “Support Tattoos.”
As if it was a moral cause that needed some charitable funding.
I’m pretty sure tattoos support themselves. Because those babies ain’t free.
The other ribbon was even more ridiculous. “I Stop for Pedestrians,” it said. Finally, someone is taking the moral high ground on this issue.
It gave me some ideas for new ribbon stickers. Like, “I Pull Over for Emergency Vehicles” and “I Stop for Trains.” I really want to create one that says, “I don’t stop in the middle of the road when I can’t make a lane change right away,” but I’m afraid it would be too long for one ribbon.
I’ll have to settle for “Support Sprinkles.”
Because sprinkles never hurt anyone.
I really wanted some red and green sprinkles for this cookie, but alas, they were nowhere to be found. (That’s code for I’m too lazy to shop at more than one store.) I settled for green sugar crystals instead.
Did I ever tell you how much I love pudding cookies? It’s such an easy way to give a cookie a wonderful soft texture and a fun flavor. And Flavor + Texture + Simplicity = the trifecta of cookie making. The sprinkles just add a fun this-is-a-party vibe.
Plus, they look super cute in a Christmas cookie tin!
- ½ cup butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 box (3.4 oz) instant french vanilla pudding mix
- 1 tsp. baking soda
- 1¾ cup flour
- 2 tsp. colored sugar crystals (+ more for garnish)
- Cream butter and sugars. Add eggs and pudding mix, and mix well.
- Add soda and flour and mix until combined. Fold in sugar crystals, mixing to incorporate evenly.
- Drop spoonfuls onto a baking sheet, using the backside of a spoon or scoop to make indents in the cookies. Fill the indents with more sugar crystals.
- Bake at 350 degrees for 8-10 minutes.
If you enjoy this recipe, you might also enjoy:
Pudding Cookies from Jen’s Favorite Cookies
Funfetti Cake Batter Cookies from Authentic Suburban Gourmet
Chocolate Chunk Peppermint Pudding Cookies from Chef in Training