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Sugar cookies meet buttercream in this perfect recipe for Halloween. Tweak the colors for any holiday!
For the cookies:
Preheat oven to 350 F; line baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour, baking soda and salt; set aside.
In the large bowl of an electric mixer, beat together butter and sugars on high speed for several minutes or until mixture is light and fluffy; scrape sides of the bowl with a spatula as you go. Add egg and vanilla and beat on medium speed for 2 minutes; scrape the sides of the bowl with a spatula as you go.
With mixer on low, slowly and carefully add the flour mixture until barely combined then add the sprinkles and mix just until combined. Then use a spatula to fold the sprinkles completely into the batter.
Use a small cookie dough scoop (about 1 tablespoon-size) to scoop the cookie dough onto prepared baking sheets with each cookie about an inch apart.
Bake for 7-9 minutes or until cookies feel slightly firm to the touch. Then remove the pans from the oven and set cookies aside to cool on a cooling rack or a sheet of parchment paper while you prepare filling.
(Cookies adapted from Martha Stewart.)
For the buttercream:
Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy. Add 1/2 cup of powdered sugar and mix on low speed for one minute; add remaining sugar, vanilla and food coloring.
Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy.
To make the sandwiches:
Match cookies in pairs so that each side is about the same size. Spread about 1 teaspoon of frosting on the bottom of one cookie from each pair. Top the buttercream with the other cookie and press down lightly.
Store cookies in an airtight container up to three days; may be frozen for up to one month.
Made with quinoa, whole grains and oats, these healthy cookies are perfect to grab on-the-go! Almonds, cranberries, chocolate chips and coconut add a subtle sweetness. After one bite, your taste buds will be partying.
One of my favorite candy bars is the Heath chocolate covered toffee bar. Heath makes a toffee chip for baking. They are very small and mix well for a well distributed flavor. I took one of my old oatmeal cookie bar recipes and tweaked it to include these chips and also some chocolate chips. They are tasty and crispy and even more so after fully cooling overnight. That is, if they last overnight!
Buttery cookies loaded with chunks of white chocolate and a truckload of roasted macadamia nuts.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!