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• In a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time followed by the vanilla and almond extracts.
• In another bowl, combine the flours, baking powder, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture along with the milk. Scrape the bottom of the bowl to make certain everything is incorporated. Fold in the sprinkles.
• Wrap dough in plastic wrap and set to chill for at least 2 hours, or up to 3 days.
• When it is baking time, preheat oven at 350 degrees. Line a baking pan with parchment paper. Place the topping sprinkles in a small bowl.
• Shape the cookies by using a scoop or a spoon. Dip the top of each round into the sprinkles. Set spaced out on the cookie sheet.
• Bake for 10 to 13 minutes, until set. Let them rest on the sheet about 10 minutes before moving to a cooling rack.
• Pack into a sealed container and store at room temperature.

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• Preheat oven at 400 degrees. Wash and pit cherries, then cut them in half. Place on rimmed cookie sheet. Sprinkle with sugar and stir. Roast for 10 minutes then remove from oven. Reduce oven temperature to 325.
• In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
• Line a 9×13 pan with foil and apply nonstick spray or butter. In a small bowl, combine the flour, cocoa powder, and salt.
• Return to the large container with the melted butter and chocolate. Stir in the white sugar until no pale streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients until no white is visible. Fold in 1 cup of chocolate chips and most of the cherries.
• Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate and cherries over the top.
• Bake for 55 minutes to 1 hour, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature. Keeps for at least 3 days.

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• Preheat oven at 325 degrees. Cut parchment to fit inside the loaf pan like a sling, sticking up at the two long sides. Use nonstick spray in the pan and on the parchment paper.
• Beat butter and both sugars until fluffy. Add egg. Add sourdough discard, buttermilk or soured milk, and vanilla, scraping the bottom of the bowl a few times to make sure everything is incorporated.
• In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, scraping the bottom again. Pour the batter into the prepared pan.
• Bake for somewhere between 1 hour and 10 minutes to 1 hour and 40 minutes. After the hour point, use the toothpick test every so often to check for doneness; a digital thermometer is also a good way to check inside, with a goal of seeing over 190-degrees in the middle.
• After about 15 minutes, use the paper sling to lift the loaf out. Let cool completely on a wire rack, speeding in the fridge if desired.
• Make the glaze. Spoon it over the loaf pan to dribble over the sides. Let set at least 30 minutes. Slice and enjoy! Store in a sealed bag or container. Cake can also be frozen in slices for later enjoyment.

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• Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
• In a mixing bowl, beat together the butter and two sugars until they are pale and fluffy. Add the eggs one at a time followed by the vanilla. Gradually mix in the dry ingredients followed by the yogurt or sour cream. Add a few squirts of red gel food coloring, mixing in until the entirety of the dough is colored and reaches the desired depth of color. Measure out 1 1/2 cups white chocolate chips. Fold them into the dough. Reserve the rest of the bag for topping later.
• Wrap dough in plastic wrap and chill for at least 2 hours, or overnight.
• Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
• Use a small cookie scoop or teaspoon to dole out round of dough spaced out on the sheet. Add a couple of the reserved white chocolate chips atop each round.
• Bake 10 to 12 minutes, until cookies are set, then let them rest on the sheet 5 to 10 minutes before transferring to a cooling rack.
• If stacking the cookies in a container, place waxed paper between the layers to prevent the cookies from slumping together. Cookies will keep well for at least 3 days stored in a sealed container at room temperature.

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• These cookies can be baked right away or chilled/frozen for later. Note that if they are chilled, the dough may get extra hard, and need to soften at room temperature for 20 minutes before shaping.
• If baking right away, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
• In a big bowl, mix together butter and sugar until light and fluffy. Add egg and both extracts, scraping the bottom of the bowl to incorporate everything.
• In another bowl, stir together flour, pudding mix (make sure that any clumps are pressed out), baking soda, and salt.
• Gradually mix the dry ingredients into the wet. Fold in the sprinkles. Pour some extra sprinkles into a saucer.
• Use a scoop or spoon to shape the dough into a small ball. Press one side into the sprinkles and set on baking sheet with the super-sprinkly side on top. Continue with rest of dough balls.
• Bake for 10 to 12 minutes, until cookies are flatter and no longer look gooey. Let them rest about 5 minutes before moving them to a rack to finish cooling.
• Store cookies in a sealed container at room temperature. Best eaten within 4 days.

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