Browsing Tag

sweet treats

Cut-Out Sugar Cookies with Buttercream Frosting

December 6, 2016

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cookies_3First, I need to say a big thank you to everyone who hung with me these last few weeks. I know that service on Espresso and Cream has been very spotty and the site completely crashed in the days leading up to Thanksgiving. But I’m happy to report that the site is now up and running on a brand new server that should be large enough to accommodate Espresso and Cream readers for a long time to come. Whew! 

One of my favorite Christmas traditions is cookie baking. I know that there is an abundance of desserts this time of year, and baking goodies at home is hardly necessary, but I couldn’t make it through the month of December without doing at least a bit of baking.

This year Ainsley helped with her first Christmas cookie baking and it was SO fun! I mean, she mainly stuffed frosting into her mouth by the spoonful and only frosted a couple cookies before declaring that she was done, but seeing her participate in a tradition that will no doubt continue to happen for years on end was the sweetest.

The other day I was talking to a friend of mine about sugar cookies. Specifically how they can be so disappointing in flavor and texture. Some of the prettiest sugar cookies I’ve seen have been the most tasteless and some of the ugliest have been the yummiest. Isn’t there a happy middle ground? Yes, yes there is. These cookies, I like to think, strike a wonderful balance between downright tasty and pretty/cute/fun to decorate, too. Although Royal Icing always gets the best results in terms of looks, I find that it’s just plain gross to eat. And while the powdered sugar and milk combination might be temping because it’s so easy, I think we can all upgrade our game a little bit this year to something that requires just a tiny bit more effort.

The sugar cookies themselves don’t stand well on their own. They are from an old, old Southern Living Christmas cookie book that my mom and I both use every year. If I were making plain old sugar cookies I wouldn’t make these, but once they are topped with buttercream they have the perfect taste and consistency to pull the whole thing off. One tip: I always suggest erring on the side of under baking rather than over baking because I love a soft, chewy sugar cookie, so keep a close eye on these cookies while they bake as oven temps can vary!

5.0 from 1 reviews
Cut-Out Sugar Cookies with Buttercream Frosting
 
The cookie recipe is "Old Fashioned Christmas Cookies" from the Southern Living Cookie Book. I couldn't find this old recipe anywhere online to link to, so I'm sharing it below!
Ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • ¼ cup firmly packed brown sugar
  • 2 eggs
  • 6 tablespoons milk
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Frosting
  • ½ cup (1 stick) unsalted butter, softened
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • ⅓ cup milk
  • 4 cups powdered sugar
Instructions
  1. Make the cookies: Heat oven to 350°F. Line a baking sheet with parchment or a nonstick baking mat (Silpat).
  2. In the bowl of an electric mixer, beat the butter on medium high speed until smooth and creamy, about 1 minute. Add the sugars to the butter and beat 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating until just combined. Add the milk and vanilla and beat until just combined.
  3. In a medium mixing bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until combined. Do not over mix. Wrap dough in plastic wrap and refrigerate at least 1 hour or up to 1 day.
  4. Roll dough to ¼-inch thickness on floured surface. Cut into desired shapes and place cookies, 1 inch apart, on baking sheet. Bake 10 to 12 minutes or until just barely golden brown around the edges. Cool 5 minutes on baking sheet. Transfer to wire cooling rack and cool completely.
  5. Meanwhile, prepare the frosting: In the bowl of an electric mixer, beat the butter and salt until smooth and creamy, about 1 minute. Add in the vanilla and milk and beat until just combined. Beat in the powdered sugar, 1 cup at a time, until frosting is smooth and creamy. Frost cookies with frosting.

 

Quick and Easy No-Bake Pumpkin Cookies

November 10, 2015

Pumpkin No-Bake CookiesNo-bake cookies, the kind with cocoa and oats and sugar, are a favorite in our house. They’re easy, tasty and store well for quite a while, which is important when your home crew of cookie eaters is small. I remember my mom telling me stories of how her mom would make these cookies, and the idea of continuing on with that tradition makes me smile.

quick-and-easy-no-bake-pumpkin-cookies_01I don’t make no-bake cookies all that often, but when I do they’re always a hit. Now that it’s pumpkin-everything season, I thought it was high time someone made a pumpkin adaptation of this classic no-bake cookie! That someone, I guess, was me because I’m sharing the recipe over at BettyCrocker.com. And chances are you already have all the ingredients you need sitting in your pantry. Hop on over for the full recipe and step-by-step instructions: Quick and Easy Pumpkin No-Bake Cookies.

Madison

 

From the Archives: Fritos Scotcheroos

October 30, 2015

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Today, just in time for Saturday football games and Halloween, I’m dusting off a recipe from the archives. Joe had a work potluck today and specifically requested that I make these Fritos Scotcheroos. And who am I to deny Joe and his co-workers these amazing bars?

Before we get too far, let’s be clear: These are not healthy in any way. In fact, I think I remarked yesterday while making them that they might be the least healthy recipe on the site. But there is a time and place for over-the-top decadence, and when you’re looking to indulge, I think these bars are a pretty good option. They are the prefect mix of sweet and salty! Just be sure to cut them small to avoid going over-the-top.

You can find the recipe HERE

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