French fry-shaped cookies

Ingredients:

• 1.5 cups unsalted butter, room temperature, plus extra for greasing the pan
• 3 cups premium flour
• 6 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• 0.5 cups of multi-colored sprinkles
• Chocolate or strawberry sauce, warmed, for serving
• Special equipment: serrated knife

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 325°F (160°C). Grease a 12 x 9 x 0.5-inch baking sheet with butter and line it with parchment paper, then grease the paper with butter.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. Combine flour, cornstarch, and salt in a bowl. Beat butter and sugar with a mixer on medium speed until light and fluffy, 5-7 minutes. Gradually add the flour mixture and mix on low speed until smooth; do not overmix. Add sprinkles, distributing them evenly throughout the dough.
3. Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then press the dough into an even layer with your hands. Remove the wrap and use a serrated knife to cut the dough into pieces about the size of French fries (8 x 1 cm), leaving the dough on the baking sheet.
4. Bake, rotating the baking sheet halfway through, until golden brown, 50-60 minutes. Let cool on the baking sheet for 5 minutes, then re-slice along the cuts with a serrated knife. Carefully remove the cookies from the parchment with a small spatula and transfer them to a wire rack to cool completely. Serve with warmed chocolate or strawberry sauce for dipping.