Almost five years ago, I got the news that my job had been eliminated. Thanks to lack of funding, a change in curricular direction, and a few other various and sundry reasons, I was no longer employed at the school at which I’d worked. I was devastated.
Was I a good teacher? Had I done something to upset the powers that be? What was to become of me?
It was by some twist of fate and lucky suggestions from Adam that I ended up applying to work in my current school district. I applied on a Sunday, interviewed on Tuesday, had my second interview on Wednesday and was hired the following week.
I can remember my first meetings in this district, and was blown away by how warm and friendly everyone was. There was none of the bitterness that had overshadowed my last days at my first job, and my coworkers seemed genuinely eager to meet me.
I had no idea that these new people, these coworkers, would become some of the most amazing friends and mentors I could ask for.
It was because of two coworkers’ birthdays, and at the request of another that I bring back some “balls”. See, last year after the FoodBuzz Fest, a bunch of us bloggers became obsessed with recreating Annie the Baker’s dough balls. And I brought them to work. And my friend has been asking for balls ever since… and oh, does that say a lot.
Ask, and ye shall receive I always say. So I made balls. Festive ones at that, full of sugar and sprinkles, and later, stuffed inside a cute coffee mug and gifted to my two birthday friends.
These were loosely based on Diana’s sugar cookie dough balls but since my phone was dead at the time, I improvised.
Birthday Cookie Dough Balls
Ingredients (30 cookie balls)
- 2 sticks unsalted butter, softened
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/4 cup (or more!) rainbow nonpareil sprinkles
Preheat the oven to 350°F.
Cream together the butter, sugar, and vanilla until light and fluffy.
Scrape down the sides of the bowl, then add the eggs one at a time, beating well between additions.
Add the salt and baking powder, beat well.
Add the flour and mix well, then add the sprinkles.
Mix again until a thick batter forms, about 30 seconds.
Scoop using a small cookie scoop, then form into balls. Place about 1″ apart on a prepared baking sheet. Refrigerate until the dough is firm, about 30 minutes.
Bake 8-10 minutes, or until the bottoms are lightly browned.