Well, I have you covered... these are so easy, pretty quick (minus the refrigeration time), and my oh my... they are DELICIOUS! They literally will melt in your mouth... I'm dying for some while writing this... if we weren't leaving town I'd make them NOW.
A friend of mine made these for a baby shower a few years back and I've made them for every occasion under the sun since. Thanks to Frances and Andrea because without y'all I'd have never found these beauts!! They are so versatile - you can color the cookie itself, color the icing in between or leave it all white. No matter what you do they are delicious and adorable. I only have some finished product pictures, not step-by-step - but I promise I'll make them soon with step-by-step!!
Buttercream Cookies
Ingredients:
1 cup butter, softened
1/3 cup whipping cream
2 cups all-purpose flour
granulated sugar for coating
buttercream icing (recipe to follow)
Directions:
Mix butter, cream and flour thoroughly. If you wish to color you dough, do so now and mix thoroughly. Wrap in plastic wrap and chill for 1 hour.
Preheat oven to 375°. Pour about 1/2 cup sugar onto paper plate, set aside. Roll dough to 1/8" thick on a lightly floured board. Cut into small circles, flowers or any other small shape. No larger than 1 1/2". Gently coat each piece in sugar on both sides and place on cookie sheet. Using a toothpick, poke holes in the center of the cookie (this is really important). Bake 7-9 minutes or until slightly puffy and lightly golden.
Place a small dollop of icing on 1/2 the cookies and top with the remaining cookies to make a sandwich. This is most easily accomplished with the use of a piping bag and pretty much and tip!
Ingredients:
2 sticks butter, softened *NO substitutions*
3 cups powdered sugar
2 Tbsp milk
1 tsp vanilla
Directions:
Whip butter with stand or hand mixer until creamy. Add in powered sugar slowly and at low speed. Whip until stiff peaks form. Add in milk and vanilla on low speed to avoid splatter then increase speed. Whip until creamy and light. If too thick, add milk slowly. If too thin, add more powdered sugar. Color as desired.
I tried to give you a closer look!
ENJOY!!!
1 cup butter, softened
1/3 cup whipping cream
2 cups all-purpose flour
granulated sugar for coating
buttercream icing (recipe to follow)
Directions:
Mix butter, cream and flour thoroughly. If you wish to color you dough, do so now and mix thoroughly. Wrap in plastic wrap and chill for 1 hour.
Preheat oven to 375°. Pour about 1/2 cup sugar onto paper plate, set aside. Roll dough to 1/8" thick on a lightly floured board. Cut into small circles, flowers or any other small shape. No larger than 1 1/2". Gently coat each piece in sugar on both sides and place on cookie sheet. Using a toothpick, poke holes in the center of the cookie (this is really important). Bake 7-9 minutes or until slightly puffy and lightly golden.
Place a small dollop of icing on 1/2 the cookies and top with the remaining cookies to make a sandwich. This is most easily accomplished with the use of a piping bag and pretty much and tip!
Buttercream Icing
Ingredients:
2 sticks butter, softened *NO substitutions*
3 cups powdered sugar
2 Tbsp milk
1 tsp vanilla
Directions:
Whip butter with stand or hand mixer until creamy. Add in powered sugar slowly and at low speed. Whip until stiff peaks form. Add in milk and vanilla on low speed to avoid splatter then increase speed. Whip until creamy and light. If too thick, add milk slowly. If too thin, add more powdered sugar. Color as desired.
I tried to give you a closer look!ENJOY!!!
I would like a plate of these with my birthday dinner :)))
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