This recipe is adapted from “Start Here: Instructions for Becoming a Better Cook” by Sohla El-Waylly and is originally titled Lisa Frank Cookies. It earns that name by being a big sucker punch of sugary nostalgia. A trio of extracts (pure vanilla, imitation vanilla and almond) is key to giving these cookies the aura of that prepackaged baked good you might’ve tucked into your lunchbox as a kid, but they’re better because you’re making them fresh. Best of all, they come together in a snap, stirred up in one bowl and baked on the same day. You can throw a rainbow rave for your mouth almost instantly.