almond thumbprints

do you ever sit and stare at your computer screen waiting for something witty to come to you to say and nothing comes?

yeah. that’s me right now.

see i’m that person that could talk to a brick wall but when ii’m trying to make conversation… i’m blank.

in fact, i’ve been staring at the screen for about an hour and half.

blank.

how about we just get to the cookies?

these cookies are different than the type of cookie i would normally reach for. they aren’t the soft and chewy cookie i normally reach for but they’re not the hard and crunchy cookie that i normally would shy away from. they’re something in between. and then they’re filled with a dark chocolate ganache. killer. you could also fill them with some salted caramel or fruit jam if that was your thing.

almond thumbprints

• 3 c almond meal
• 3/4 c turbinado sugar
• 1/4 tsp salt
• 2 egg whites
• 1/2 tsp vanilla
• 1/2 tsp almond extract
• dark chocolate ganache, recipe below

1. preheat oven to 350F. line baking sheets with a silpat or parchment paper.
2. stir together the almond meal, sugar and salt. add in the egg whites and extracts; stir together until a ball forms.
3. using a cookie scoop, scoop the dough into balls onto the prepared baking sheets; flatten slightly with your fingers. use the bottom of a 1/4 tsp scoop to make the thumbprint in the center of each cookie. bake 15-18 min until lightly golden. remove from the oven and let cool 5 min before removing to a cool rack before cooling completely. once cooled completely fill with ganache.

dark chocolate ganache

• 4 oz dark chocolate, chopped
• 4 oz heavy cream
• 1/8 tsp instant espresso

1. in a double boiler, melt together the chocolate, heavy cream and espresso until smooth. fill cookie thumbprints with chocolate ganache.

kisses.

recipe barely adapted from: with style and grace

this post is linked up to these fun link parties! what’s cookin’ wednesday, what’s in your kitchen wednesday, taste and tell thursdays

chocolate chip icebox pie

can we just talk about how obnoxiously excited i am that they are planning a sequel to pitch perfect?

like for real.

and you’re sitting there in one of two camps:

camp no. 1: what is pitch perfect?

camp no. 2: freaking right!!

if you’re in camp no. 1 let me give you a quick briefing in case you don’t feel like imdb’ing this jazz. pitch perfect is a total sleeper hit movie based on competive college acapella groups. it’s totally awesome and was filmed on lsu’s campus. it has a bunch of pretty awesome actors but rebel wilson is in it and has some epic one liners. horizontal running anyone?

(i told you it would be a quick briefing.)

anyways….

total point is that you need to get yourself a copy of this movie and watch it. like on repeat.

and then watch the breakfast club.

because it totally makes sense and because the breakfast club is only like one of the best movies EVER.

and we could have a movie marathon (because let’s face it, i’m a grandma and trying to watch 2 movies in a row is stretching my limit of not taking a nap) with some of this updated pudding stuff to stuff our faces with.

and yes i’m aware that i “officially” titled the post a “chocolate chip icebox pie” because let’s face it, unless you’re one of a few people, you might not have known off the bat what i meant by pudding stuff.

this updated pudding stuff was inspired by my friend cailan. we were walking around the grocery store on good friday and she was talking about making a version of her pudding stuff with chocolate chip cookies. while we were walking around the store, i didn’t think much about it other than “that sounds delicious.” but then i was trying to figure out a second dessert for easter sunday since i don’t eat coconut cream pie and this came back to me. and now it comes to you!

trust me when i tell you, your world has been made much better now that this recipe is out there for you to devour!

you’ll have to excuse it’s inability to take a pretty picture. it really is a messy but ever so delicious dessert.

for.real.

chocolate chip icebox pie

• 1 package chips ahoy chocolate chunks cookies
• 1 (3 oz) box vanilla instant pudding
• 1-1/2 c whole milk
• 1-1/2 c heavy whipping cream, cold
• 2 tbs sugar
• 2 tbs amaretto
• hot fudge sauce

1. pour the heavy whipping cream into a bowl and begin to whip on medium speed until it begins to thicken. when the cream begins to thicken, add the sugar and amaretto and continue to whip until soft peaks form.
2. while the cream is whipping, combine the pudding mix and milk; stir well. slowly add the pudding mixture to the whip cream mixture and continue to whip until stiff peaks form.
3. in a 9 in flat bottom bowl, place an even layer of the cookies, breaking them up if needed. spread half of the boozy vanilla whip cream mixture over the cookies; repeat the process and cover the bowl with plastic wrap and refrigerate 24 hours.
4. when ready to serve, top with hot fudge sauce before scooping out individual servings.

seriously y’all.

kisses.

this post is linked up to these fun link parties!! what’s cookin’ wednesdays, what’s in your kitchen wednesdays, and taste and tell thursdays

black & white cookies

so apparently i wrote my letter to mother nature a little too early this year. i still mean every word to her but i might have should have wait a week or two to put pen to paper.

see while we still haven’t had “seasons” in like ages…. we are having a final cold snap. it’s supposed to freeze tonight. oh and then we’re back into the mid 70s this weekend and next week. and for everyone out there telling me to be happy that i’m not waking up to 5 ft of snow, hush it.

and then have a cookie.

so apparently black & white cookies (aka black & whites… so original i know) are a big thing up in the new york area delis / diners. i can’t vouch for this. i’ve been to new york once and it was a long time ago and i don’t think we actually ate at a true new york deli / diner. what i do know is that the whole foods by my work recently installed a cookie bar….

wait can we talk about this for just a second? yes. it’s a cookie bar. ya know. like a salad bar. full of little cookies. mad genius i tell you.

sorry.

so WF installed this cookie bar that i can’t resist getting one or two when i go get a salad on those days i forget my lunch. and on their little evil cookie bar, they have black & whites which i get every time! i like to try and get a little variety but for a while there was ALWAYS a black & white in the mix. so i decided i needed to figure out how to make these.

if you’ve never had a black & white, they’re a soft, cakey cookie traditionally with a hint of lemon. in fact, most of the recipes i saw used lemon extract. then the cookies are frosted on one side with a chocolate frosting and a vanilla frosting on the other. so it’s like the very best of both worlds. i kept to tradition for the most part but subbed out orange zest for the lemon extract. honestly, it was more because it was what was in my kitchen than being difficult. but it worked out beautifully. i would be difficult next time and repeat myself.

black & white cookies

• 4 c cake flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c (2 sticks) unsalted butter, room temp
• 1-3/4 c sugar
• 2 eggs, room temp
• 1 tsp vanilla, divided
• 1 c milk, room temp
• zest of 1 medium orange
• 2 oz unsweetened chocolate, finely chopped
• 1/4 c light corn syrup
• 1/3 c water
• 5 c powdered sugar

1. preheat oven to 375F. line 2 baking sheets with parchment paper or silpats.
2. whisk the flour and baking powder together in a bowl; set aside. beat together the butter, salt and sugar until light and fluffy. scrape down the sides of the bowl and add the eggs, 1/2 tsp vanilla and orange zest; beat until combined. with the mixer on low, alternately add the flour and milk in 4 additions beginning and ending with the flour. mix until just combined.
3. using a cookie scoop, scoop dough onto prepared cookie sheets, spacing 2 in apart. moisten your fingertips and press down each dough scoop until it is about 3/8 in thick. back 12-15 min until the centers are firm and edges are just beginning to brown. remove the cookie sheet from the oven and let the cookies cool 2 min before removing to a rack to cool completely. once all the cookes are baked, let them all cool completely before icing.
4. make the icing: add the chocolate to a heatproof bowl over a pot of simmering water. let the chocolate melt, stirring occasionally and set aside. combine the corn syrup and 1/3 c water in saucepan and bring to a boil. remove the pan from the heat and mix in the powdered sugar and remaining 1/2 tsp vanilla until smooth. add 3/4 c of the vanilla icing to the melted chocolate and stir to combine.
5. glaze the cookies: place the cookies on wax paper and using an offset spatula, spread about 1 tbs of the vanilla icing on half of each cookie. let the vanilla icing set for 15 min before repeating the process with the chocolate icing. let the glaze set for at least an hour before putting the cookies into an airtight container in between sheets of wax / parchment paper.

a couple notes…

you may need to thicken / thin out the icing when you’re initially mixing it. just add hot water (vanilla) or milk (chocolate) / powdered sugar, until you reach a glazing consistency. i did not have that issue.

i did however find that when i was glazing the cookies that the icing got hard, faster than i could finish the cookies. to combat this, all i did was keep my saucepan over a very low heat / double boiler while i glazed. this worked out perfectly.

lastly, the size of my cookies were not the hubcap size cookies that i hear they make in the northeast. these were a normal, sensible size cookie, ie i could eat more without feeling bad. BUT if you want hubcap size cookies, just use a larger cookie scoop or 1/4 c measure to scoop out your cookies. you should get about 6 to each cookie sheet and they’ll bake for 18-20 min.

now i don’t have to be lured in by that cookie bar.

take that wf!

kisses.

recipe barely adaped from: tracey’s culinary adventures

this post is linked up to these fun link parties! what’s cookin’ wednesdays, what’s in your kitchen wednesdays and taste and tell thursdays

brown sugar maple cookies

can we just talk a quick second about MRIs?

can we all agree that in this day and age they should be able to come up with a WAY better machine than what they have now?! i mean those machines are obnoxious. i mean laying there and not being able to move. the smarty pants MRI machine builders really need to figure out a way that someone could lay comfortably. if you were able to say, turn on your side, i totally could have fallen asleep despite the noise.

and can we just say that proves my ability to sleep through pretty much anything?

but you just lay there. thinking about how much you want to turn on your side so you can take a nice little catnap…. or that “man i really want to stretch my legs out right now.”…. or how much you want this to hurry up to get that stupid iv out your arm.

and then you finish and all you can think is how much you deserve a cookie for laying super still.

and that’s exactly what i rewarded myself with the minute i walked back in the office.

nevermind the fact that i’d been eating these little gems like they were going out of style all week.

i know i say it a lot but when i saw this recipe it was like it was destined to be made in my kitchen. for real. i mean we know i love maple and soft cookies. plus i had everything it called for in my kitchen. even the obscure bread flour that most people probably don’t have hanging out in their cupboard. (did i really just use that word?)

these cookies really were fantastic and have stayed soft and chewy for days. awesomeness.

and they’re the perfect reward for laying still in the MRI machine. or for just getting out of bed because we know what a struggle that could be.

brown sugar maple cookies

• 3/4 c (1-1/2 sticks) unsalted butter, room temp
• 3/4 c dark brown sugar
• 1/4 c light brown sugar
• 1/2 tsp salt
• 1 egg, room temp
• 2 tsp vanilla
• 2 tsp maple extract
• 1 c bread flour – if you wanted, you could use all all-purpose flour
• 1 c flour
• 2 tsp cornstarch
• 1 tsp baking soda

1. beat the butter, salt and sugars on medium-high until well combined. scrape down the side of the bowl. add the egg, vanilla and maple extract; beat on medium-high speed until light and fluffy. scrape down the sides of the bowl again; add flours, cornstarch and baking soda. mix on low until just combined.
2. using a standard cookie scoop, scoop cookie dough out on to a plate / platter; cover with plastic wrap and refrigerate the cookie dough mounds for at least 2 hours.
3. preheat oven to 350F. line a baking sheet with a silpat or parchment paper. place dough mounds on the prepared cookie sheet about 1″ apart. bake 10-12 min until the cookies are just starting to brown around the edges.
4. remove trays from the oven and press down slightly on the cookies if they stayed domed while baking. allow cookies to cool on the baking sheet for 5 min before removing to a cooling rack to cool completely. store the cookies in an airtight container.

now it’s thursday. go reward yourself for making it this much closer to the weekend!!

kisses.

recipe from: averie cooks

this post is linked up to these fun link parties! what’s cooking wednesday and taste and tell thursday

dark chocolate almond magic bars

i’m gonna tell you a secret…..

i’ve been totally hooked on the biggest loser this season. i’ve never watched it but it was on one night when there was nothing else on so i’ve been hooked.

and if you’ve been watching you know that on this week’s episode their big challenge of the week was no stinking 5k but some crazy trust building exercise on some high wires. the house has been having some crazy tension so they thought it was an awesome idea to put these people up on high wires and make them walk… my whole point… NO FREAKING WAY would they get me up on those tiny stinking wires high up there. and it’s not even about trust.

see… i have a huge fear of falling. it’s not about the height. it’s about falling from the height. like i mean i’m deathly afraid. like watching these people up on those wires was giving me heart palpatations in my own living room.

i’m sorry but no.

i’d rather be sitting my living room making myself feel better by eating some magic bars.

what are magic bars you ask…?

….well i’m not exactly sure where they come from but i saw these over on dorothy’s website and knew i needed to make them right away. first off they’re SUPER easy and we know i like easy thanks in part to part 2….this version of her’s had a sugar cookie crust made from sugar cookie mix and i’m always down for sugar cookies. lastly, there was condensed milk involved.

duh.

oh and that sugar cookie mix crust… calls for melted butter. let’s be honest…. i hear the words melted butter and i take it a step further. i use brown butter. HOLLA!

dark chocolate almond magic bars

• 1 (17.5 oz) package sugar cookie mix
• 1/2 c (1 stick) brown butter
• 1 egg
• 1/2 tsp vanilla extract
• 3/4 tsp almond extract
• 7 oz dark chocolate, chopped
• 1 c silvered almonds, toasted
• 1 (14 oz) can sweetened condensed milk

1. preheat the oven to 350F. grease a 10″ tart pan or a 9×13″ pyrex dish.
2. stir together the cookie mix, brown butter, egg, vanilla extract and almond extract together. press evenly in your tart pan or pyrex dish. sprinkle the chocolate chunks evenly over the dough followed by toasted almonds. pour your condensed milk all over the toasted almonds.
3. bake 23-30 min until the crust and top are golden. cool completely before slicing.

oh one quick note…. these are a little rich so you might want to invest in some vanilla ice cream to go on top. just saying.

for real… i may not be well acquainted with magic bars just yet but just give me time my friends. give me time.

kisses.

recipe adapted from: crazy for crust

this post is linked up to these fun link parties: what’s cooking wednesday and taste and tell thursdays

red velvet sandwich cookies

ah valentine’s day….

you either love it or loathe it.

personally, i’m not a huge fan. i mean i just don’t get it. but a day to celebrate being in love… shouldn’t you celebrate all the time?

but i mean i guess i could potentially get on the bandwagon of a holiday that involves presents and chocolate and champagne.

that sounds like my kind of holiday.

and let’s face it… in the food blog world, valentine’s day means red velvet. while i’m not a traditional red velvet fan, i am a huge fan of these cookie sandwiches. see red velvet usually means cream cheese frosting which i could totally do without. but you take some super simple cake mix cookies and add in my new favorite marshmallow buttercream….

*ding ding ding*

winner!

for real. these cookies take the simplicity of cake mix cookies and throw in the homemade buttercream and they are addicitive. like i couldn’t-walk-into-the-kitchen-at-work-without-trying-to-practice-some-serious-restraint addictive. even one of the guys at work who swears he doesn’t like red velvet liked these and there may have been a request for some for a birthday in there.

red velvet sandwich cookies

• 1 box red velvet cake mix
• 1/2 c vegetable oil
• 2 tbs water
• 2 eggs
• 4 oz white chocolate, chopped
• 1 recipe marshmallow buttercream 

1. preheat oven to 350F. line two baking sheets with parchment paper or use a silpat if you have one.
2. pour dry cake mix into a mixing bowl and whisk to break up the chunks. add oil, water and eggs. stir to blend well. stir in the white chocolate chunks.
3. use your handy cookie scoop and drop the cookie dough on the cookie sheets about an inch apart.
4. bake 10-12 min or until lightly browned. let sit on the cookie sheet while you put the second sheet in the oven then remove to cool on a cookie rack. once completely cool, pipe (or spread) a good amount of buttercream on one cookie and place another one on top.

i think this is my favorite version of cake mix cookies.

if you’re a valentine lover than you should totally make some of these for those you love.

if you’re a valentine loather than you should totally make these for yourself because they’re totally awesome.

kisses.

this post is linked up to these link parties! what’s cooking wednesday

vanilla frosted sugar cookies

true story…

i made you a king cake…

and then i overbaked it until it was toast.

i know… i’m sad. i was trying to be really on top of having a festive mardi gras treat for y’all today and it was toast.

another true story.

i’m making up for it with cookies.

shocking no?

but for real. these cookies. y’all these cookies.

there aren’t the words for these cookies. seriously… i’m rendered speechless.

we all know that i like good vanilla so needless to say i’ve been pining for shauna sever‘s newest cookbook pure vanilla and i finally gave in a bought it for myself for my birthday. can i just say HOW.FREAKING.EXCITED. i am about this cookbook. so when it came in i sat in myself down… ok i lie… it was delivered to my office so it was my lunchtime reading….. i knew i needed to make something out of it ASAP and these cookies jumped off the page at me.

these are super soft cookies slathered with a super vanillaly buttercream. shauna created them to rival the ones that you find in the grocery store with the bright and seasonal frosting. to say she nailed it is a complete and utter understatement. these are soft like those cookies but have a punch of vanilla.

and hey if you really wanted… you could add some food coloring to the buttercream and throw some sprinkles on there.

vanilla frosted sugar cookies

• 3-1/2 c cake flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 c (2 sticks) unsalted butter, room temp
• 2 tbs vanilla extract
• 1-1/3 c sugar
• 1/2 c vegetable oil
• 2 tbs light corn syrup

1. sift together the flour and baking powder in a medium bowl; set aside. in a small bowl, whisk together oil, eggs and corn syrup until well blended; set aside.
2. beat together the butter and vanilla extract until creamy. add the sugar and salt; beat until light and fluffy. reduce mixer speed and beat in egg mixture into the butter/sugar mixture until smooth and fluffy. reduce mixer speed to low and gradually add in the dry ingredients until just combined. cover with plastic wrap and refrigerate at least 2 hours.
3. preheat oven to 325F. line your baking sheets with parchment paper.
4. using your cookie scoop, scoop out dough about 2 in apart. bake until just brown around the edges 12-15 min, be careful not to overbake. let cookies cool 10 min on the baking sheet before transferring to a cookie rack to cool completely. once cooled competely, frost with a generous amount of vanilla buttercream.

vanilla buttercream

• 1 c (2 sticks) unsalted butter, room temp
• 4 c powdered sugar, sifted
• 1/4 c milk
• 1/8 tsp salt
• 2 tbs vanilla paste
• 1 tsp vanilla extract

1. place all the ingredients in the mixer bowl and begin beating on low gradually increasing mixer speed. beat until the buttercream is smooth and creamy.

seriously. you need to make these cookies today and eat them all before you decide to give up sweets for lent tomorrow.

happy mardi gras y’all!!

kisses.

recipe from: pure vanilla by shauna sever 

this post is linked up to these link parties! what’s cooking wednesday

oatmeal craisin cookies

so here’s the thing…

i’m like an ultra planner. i plan everything. i love lists and things being in alphabetical order. i plan things way too far in advance. as in i’m already thinking about a thanksgiving menu and what cookies to bake for cookie exchanges. i plan out my weekly menu. i like the order and control.

buuuuuut…..

i’m usually not on the ball.

i think i plan so far in advance that by the time everything gets here, i forgot what i planned. it’s terrible.

but oh well… i’ll just have a cookie instead of planning right now.

works for me.

i know that everyone loves them some oatmeal raisin cookies. i mean they’re like a cookie standard. and for some people they qualify as their favorites and what they ask for when it comes their turn for an office birthday treat. and when he was given the choice between raisins and craisins, the birthday boy picked craisins… a little sweet and tanginess to go with the cookies.

i’m not an oatmeal raisin fan… raisins = fruit and fruit is not really invited to be part of my world. so i don’t have a recipe hanging out in my back pocket but my friend jena does…. thank goodness. this recipe was passed down to jena from her mother in law and now from me to you.

oatmeal craisin cookies

• 1 c light brown sugar, packed
• 1 c sugar
• 1 c shortening
• 1/2 tsp salt
• 1 tsp vanilla
• 2 eggs
• 1-1/2 c raisins / craisins
• 1-1/2 c flour
• 3 c old fashioned oats

1. preheat the oven to 350F. line your baking sheets with parchment paper / silicon baking mat.
2. cream the sugars, shortening, salt and vanilla together. add in the eggs and cream until fluffy. add in your flour, oats and raisins/craisins; beat until just combined. using your handy dandy cookie scoop, scoop the dough out onto the prepared baking sheets, about 2 in apart. bake 8-10 min or until lightly browned on the edges. remove from the oven and let cool 1 min before removing to a cooling rack to cool completely.

oh and these can totally qualify as a breakfast. like i said… raisins / craisins are fruit and fruit is totally breakfast worthy so done.

kisses.

recipe from: my friend jena

this post is linked up to what’s cooking wednesdays, taste and tell thursdays and the hopeless housewife

merry chrismukkah!

please tell me you remember the o.c. …

because i totally loved it.

and i totally love saying merry chrismukkah!

for reals.

anyway…

i normally don’t post on fridays but i figure since you might not have baked cookies for santa yet, i’d share my faves so you could get on that. and since this is all about cookies for santa and this time of year is all about family time, you should get in the kitchen with kiddos and bake some of these.

hot cocoa thumbprints

ummmm these were delightful and i’m slightly obsessed with the marshmallow buttercream.

brown butter snickerdoodles

not only am i in love with snickerdoodles but brown butter… oh i don’t have words.

double dark chocolate cookies

mmmmm dark chocolatey double chocolateness. (and yes that’s a perfectly acceptable description.)

cookie dough frosted sugar cookies

soft sugar cookies and cookie dough buttercream. what could be wrong with that?

chocolate chip rice krispie cookies

a family classic.

cake mix chocolate chip cookies

pressed for time? these are your go-to. ohhhhh and since i’ve posted these, i’ve started with chocolate cake mix and andes mint chips. oh.my.geez.

vanilla bean sandwich cookies

want to really impress the jolly fat man? make him a batch of these. don’t feel like making him sandwich cookies. just make the vanilla cookies. perfectly vanilla.

baklava cookies

one of my favorite desserts made into cookie form by one of my favorite chefs. winning.

peppermint sugar cookies

is there anything better than peppermint this time of year?

almond sugar cookies

i love almond anything and i hear so does santa.

do you have any cookies that santa requests?

i hope that you and your family are having a very wonderful holiday season!!

kisses.

hot cocoa thumbprints

i don’t even have words.

let me start with this…

i had initially written the body of this post friday night while, like many others, i was glued to my tv trying to take in the day’s events. normally, i’m a complete smartass and sarcastic and any other word you can think of similar. that is my honest personality. but with these events, i feel that i can take a moment from that. i can be serious and honest. especially since it feels like anything i have to say is irrelevant. my heart is absolutely broken for the people in the community of newtown, ct. it weeps the deepest tears.

like i said, i was going to be smartassy about my cookie exchange that was inspired by the food blogger cookie swap. but that smartassiness can be put aside for one post. i am not a serious person by nature but in light of what happened, i’m going on the serious side of the cookie exchange.

i am so thoroughly excited that i participated in the food blogger cookie swap and was inspired to host one with my friends. while not everyone that i would have liked to have been there could attend, the friends that were involved hold an absolutely unbelievable place in my heart and i could not have been happier than to have them all together. at this time of year, especially with what has transpired recently, i feel like it is a time to hold your family close to you, even if its family who do not have the same blood running through their veins. my friends are some of my most cherished “things”.

i take this serious note because there are two things that help me… cooking and writing. i know there is very little i can personally for the community of newton other than send my deepest, heartfelt prayers that they find peace but if i could, i would send every single person that lives in that community these cookies.

hot cocoa thumbprints

• 3/4 c flour
• 1/4 c cocoa
• 1/4 tsp salt
  1/4 c semisweet chocolate chips
• 1/2 c butter, softened
• 1/4 c sugar + more for rolling
• 1/2 tsp cinnamon
• 1 egg yolk, room temp
• 1/2 tsp vanilla

1. sift together flour, cocoa and cinnamon; set aside. melt the chocolate chips in a double boiler until smooth; set aside to cool slightly.
2. beat together butter, sugar & salt until pale and fluffy. mix in yolk, vanilla, and melted chocolate chips. on low speed, mix in the flour/cocoa mixture and mix until just combined. refrigerate 1 hour, covered.
3. preheat oven to 350F and line a baking sheet with parchment/silpat.
4. put 6 tbs of sugar into a bowl for rolling. using a cookie scoop, scoop cookie dough into 3/4 in balls; roll in the sugar to coat. place balls 1 in apart on the cookie sheet; press center down slightly with your thumb. bake 10 min. press centers again with the end of a wooden spoon making 3/4 in indentations. bake until slightly cracked and set, about 5 min. cool completely before filling with marshmallow buttercream.

marshmallow buttercream

• 1 tbs vanilla
• 1 7 oz jar marshmallow creme
• 3 c powdered sugar
• 1 c butter, softened

1. beat butter until creamy. add in marshmallow creme, beat 2-3 min before adding the  vanilla. on low, beat in 1 c of powdered sugar at a time; beat 2-3 min more.

these cookies were absolutely fantastic. and that buttercream… well i’m kinda obsessed. as in this is my new favorite buttercream and it will be making an appearance again. you can bet on that.

oh and you might notice mine aren’t rolled in sugar… because i totally forgot so just pretend like its there k?

hold on a little tighter to those that are dear to you tonight.

kisses.

cookie recipe adapted from: martha stewart’s cookie cookbook, buttercream recipe from: how sweet eats