Butter Spritz Cookies

Catching up from my holiday baking... My brother and his girlfriend got me a cookie press a couple years ago and I've been wanting to try it but it seems so intimidating!! These cookies were tedious but very pretty! I'll make these again but they are special occasion cookies and not ones I'd want to make every day.

Don't bother using your nice silpats or new nonstick pans. Our old burnt cookie sheets worked best for this! It took some practice but by the end the dough was the right temperature and the cookies were coming out smoothly.

These were dainty and light cookies that can be changed for the holiday based on the sprinkles you use!

Pressed Sugar Cookies
adapted from Williams - Sonoma

makes 100ish cookies

2 sticks unsalted butter, at room temperature
1 cup sugar
1 egg
2 1/2 tsp vanilla extract
1/2 tsp salt
2 1/2 cups sifted all-purpose flour
Colored sugars or icings for decorating

Preheat an oven to 375°F.

Using a stand mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla and salt and continue beating until well mixed. Using a spoon, stir in the flour until blended. Let chill about 30 minutes.

Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets (count to 5 and pick straight up), spacing the cookies 1 inch apart. Cover with sprinkles.

Bake until the cookies are light golden, about 10 minutes.
Transfer the cookies to wire racks and let cool. Decorate with icings as desired. Store in an airtight container at room temperature for up to 4 days. 

Pancakes

Pancakes are a weekend breakfast staple in our household. However, I really dislike that they take a long time to make and the chef doesn't get to eat with the rest of us. We also would prefer the kids to eat homemade pancakes with minimal ingredients vs Eggo Waffles - so I was looking for a way to mass produce pancakes in a quick efficient manner. 

We found this recipe because it is specific to almond milk and we normally don't have regular milk at home. The almond milk keeps the pancakes softer and the edges won't crisp up as much. 

I have a whoopie pie pan that I have never used and thought this would be the perfect excuse for it! When I make whoopie pies I use a small cookie scoop to ensure the sizes are the same. I purchased the pan when I was on a breakfast sandwich kick and thought this would be perfect to create sandwich sized egg patties. 

If you don't have one of these pans you can also use muffin tins and put enough batter in them to cover the bottom. I think they would poof up to become mini pancakes.

If the kids were willing to eat square pancakes then I would try making them in a 9x13 pan and cutting them. That would probably be the easiest way...but a girl can dream right?

I tripled the pancake batter below and created 40 silver dollar size pancakes in about 40 minutes (includes getting out the ingredients, making the batter, doing dishes, and cooling time). This did take a while but while the pancakes were baking I was able to do other things around the kitchen (like the dishes!). We stored some in the fridge and others go into the freezer. To warm we microwave them for 20-30 seconds (if not frozen) and about 45 seconds if frozen.

From a visual these are very pale pancakes but the kids liked them better that way, if you want them to be darker/more golden you can add a little butter in each hole before adding the batter. Also use the melted butter in the batter instead of the oil. 

These pancakes are pale, soft and fluffy and cakey! Enjoy!

Slightly lumpy pancake batter

2 tablespoons of batter for each hole

Let cool 3 minutes before removing from the pan

Pile of warm fluffy pancakes!

The perfect size for  mini sausage sandwiches!

Pancakes

Adapted from Silk Almond Milk

makes about 13 mini pancakes

1 cup unbleached all-purpose flour or whole wheat pastry flour
1-2 tablespoon sugar or honey
2 teaspoon baking powder
1/2 teaspoon salt
1 cup Almond milk, any flavor but Chocolate (or regular milk)
2 tablespoon oil or melted butter
1 egg

1 teaspoon vanilla (optional)

Whisk together flour, sugar, baking powder and salt in a small bowl.
In a separate bowl, whisk together Silk, oil and egg.
Add flour mixture to egg mixture and stir just to moisten—a few lumps are fine.

Griddle: 

Cook pancakes on a griddle over medium heat. 

Pour 1/4 cup of batter on the pre-heated pan. 

When larger bubbles start to form and the edges are turning slightly cooked, flip the pancake. It takes about 1:30-2:00 per side.  

Serve immediately or let cool and store in airtight container in the fridge.

Whoopie Pie Pan:

Pour 2 tablespoons of batter into each hole. 

Bake at 375F for 9-12 minutes. If too pale you can toss under the broiler for a 30 seconds. 

Serve immediately or let cool and store in airtight container in the fridge.

Soft Cut-Out Sugar Cookies

WOW this is my 200th post!! I'm glad its a festive recipe!

I made these fun decorated sugar cookies for a bachelorette party!

The dough was easy to work with, the recipe is easy to double, and they were quite tasty!

The Sugar Cookie recipe was adapted from Sallys Baking Addiction. The icing recipe is adapted from All Recipes.

I doubled the cookie recipe and it made 60 cookies. The cookies were about 3 inches big. I used the Wilton 4 Piece Wedding Cookie Cutters. Unfortunately the bells did not frost easily and didn't look like bells so the evidence was consumed.

This is a recipe for softer sugar cookies but if you prefer a crispier cookie roll the dough thinner and cook for an extra minute.

You'll want the eggs and butter to be room temperature but you want the dough to be cold when you are ready to work with it.

While my dough was cooling in the fridge I made these cinnamon/sugar Snickerdoodle cookies!

I let the cookies cool for about 6 hours before adding the icing. After icing them I let them harden for 4 hours before stacking and bagging them.

It was about 2 hours of effort (making dough, cutting, putting in the oven) but a lot of other hours of waiting while chilling the dough and cooling the cookies and drying the icing.

Note: I also use this icing for my Gingerbread Cookies!

I made these for a fundraiser! How cute!!

Soft Cut-Out Sugar Cookies
Adapted from Sallys Baking Addiction
Yields: 18 medium size cookies or 30 smaller cookies

COOKIES
3/4 cup unsalted butter, slightly softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
2 and 1/4 cups all-purpose flour
1/2 teaspoon baking powder

In your stand mixer beat the butter until creamed and smooth.
Add the sugar and beat on high speed until light and fluffy.
Add the egg, vanilla, and almond extract and beat on high until fully combined.

In a different bowl mix the flour and baking powder.
With the mixer on low slowly add in the flour until just combined.

Chill dough in fridge for about an hour or up to a day. If more than an hour, cover the dough so it doesn't dry out.

Remove dough from fridge and divide the dough in half. Put on piece on floured surface and put other half in the fridge. Roll to about 1/4″ thickness and cut into desired shapes. Put on cookie sheet (with parchment paper or Silpat mat) and place back in the fridge for 10-20 minutes. This allows the dough to firm back up and prevents spreading.

Re-roll the remaining dough and continue cutting until all is used. I alternated pieces in the fridge and pieces to work with so that the dough was a little cooler.

Bake for 8-11 minutes, until very lightly colored on top and around the edges. My cookies took 10 minutes. Allow to cool on baking sheet and then transfer to a wire rack to cool completely before icing.

Make the icing and decorate the cooled cookies!

ICING
Adapted from All Recipes
Makes enough for 1 dozen cookies

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract (optional, I would omit next time)
Food coloring (Wilton Gel Food Colors)
Sprinkles

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup or milk by the 1/4 tsp.

Divide into separate bowls, and add desired food coloring to each. The food colors I used were very strong and ONE drop was plenty.

Put frosting into bag and snip the corner to easily frost the cookies. An easy way to add the frosting into the bag is to use a drinking glass and that holds it open while you put the frosting in.

Peanut Butter Cookies

Cookie time! I made this recipe with some homemade peanut butter. But other then that it is a very basic cookie dough and most people will have all the ingredients on hand.

I used a small cookie scoop so these cookies are all bite sized. I'm not sure why but I almost always make cookies that are small. But between the size and the sticky dough, the criss cross pattern was not meant to be. The recipe recommended rolling the cookies in granulated white sugar then doing the criss cross. If I did that, I would have reduced the white sugar in the cookies to 3/4 cup. But rolling the cookie in the sugar would have prevented the fork from sticking. Another thought that I think could have helped was if the cookies were larger and the fork was floured or buttered. 

Long story short, instead of making the fork prints - I gently pressed them flat with my fingers. That means I touched EVERY COOKIE! Touch it you take it, right?

Since I didn't want to wait 3 hours to chill the dough so I put it in the freezer for 30 minutes then popped it in the fridge for another 15 while I waited for the oven to free up. Yes, I would love to have double ovens in my kitchen!

What was interesting was the difference in the cookies with chilled batter vs not chilled batter. In this picture the top left is the 1st sheet from the fridge, top left is the 1st sheet without the criss-cross, bottom left is the 2nd round of cookies. Then I put the dough in the fridge between the 3rd and 4th cookie. Taste didn't change but the look certainly varied.

Regardless, these cookies didn't spread very much and I was able to fit 20 cookies on a regular sized cookie sheet.

The recipe said they would look kind of underdone when I take them off the sheet so I probably overcooked them, but we all thought they were great! I cooked them for 12 minutes.

The recipe below is adapted from Sally’s Baking Addiction. The site says that the cookies will store at room temperature for up to one week and that the baked cookies or dough will freeze for up to 3 months.

Peanut Butter Cookies
Makes 80 small cookies

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, room temperature preferred
2 tsp vanilla extract
1 cup creamy peanut butter
3 cups + 2 tbsp all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Using a stand mixer with paddle attachment, cream the butter and sugars until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours in the refrigerator.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Press fork into the tops to create the criss-cross pattern. Bake for 12 minutes or until very lightly browned on the sides. The centers will look very soft and undone. The cookies will continue to "set" on the baking sheet during this time.

Homemade Nilla Wafers

Homemade Nilla wafers?? These don't have the dry crumbly texture of the Nilla wafers, but these are great buttery bite sized cookies that I used in banana pudding! These were eaten too fast to take a picture.

The outside is a crispy cookie/carmel/buttery cookie and the inside is sweet and soft.

The recipe is from Serious Eats.

Vanilla Wafers

makes about 100 1 inch cookies

Ingredients

1 stick unsalted butter, softened

¼ teaspoon salt

1 cup sugar

1 large egg white

1 ½ teaspoons vanilla extract

1 tablespoon milk

1 1/3 cups AP flour

3/4 teaspoon baking powder

Cream butter, salt, sugar and vanilla. Beat in egg and milk until well incorporated.

Whisk together flour and baking powder and add to butter mixture. Mix until just combined.

Use a cookie scoop to create the same sized cookies. This made 3 cookie sheets of cookies, they spread a little but not too much so you can put many cookies (I did 5 x 6 cookies per sheet).

Bake at 350°F for about 15-20 minutes, until cookies are lightly browned. Cool completely before storing. 

Yellow Cupcakes and a Classic Chocolate Butter Cream Frosting

The last two cupcakes...

Birthday Party! I made some yellow cupcakes and a chocolate butter cream frosting.

The cupcakes were dense, similar to a pound cake. I would use that for a short cake type of cupcake, but not for a frosted type cake... Because these cupcakes were so dense they did not rise a lot, so fill them 3/4 of the way.

However, since I made coffee cake with the sour cream, I think that I mixed the sour cream in too soon/over mixed the batter. The coffee cake was very light and fluffy, so I feel that the cupcakes should have been as well. Anyone want to be a taster for me for my next batch?

The chocolate butter cream was delish! However make sure the butter is softened and been at room temperature for at least an hour. Otherwise the butter pieces will stay chunky and the frosting won't be as smooth.

Perfect Yellow Cupcakes
(adapted from Can You Stay for Dinner )
makes 12 regular size cupcakes or 24 mini + 3 regular

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter, room temperature
½ cup sour cream
2 large eggs, room temperature
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Line a 12 cup standard sized cupcake tin with paper liners.

Whisk flour, sugar, baking powder, and salt in the bowl of a standing electric mixer. Add butter, sour cream, eggs, and vanilla. Beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl and mix until smooth and no clumps of flour are visible.

Evenly divide the batter among the cups in your prepared pan. Bake until cupcake tops are pale gold and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Remove the cupcakes from the pan carefully and let them cool completely on a wire rack.

Chocolate Butter Cream Frosting

Adapted from Savory Sweet Life

Makes 3 cups

1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) 

3 - 3 1/2 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.

In separate bowl combine powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.

Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes.

Note: If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

No Bake Peanut Butter Granola Bites

Here are some easy no bake bite sized snacks! I looked at many different recipes for no bake granola bars including the recipes from How Sweet Eats, Smashed Peas and Carrots, and GranolaNola in order to come up with a combination that I would enjoy.  

I love granola and granola bars. I don't really like protein bars. They have this funny after taste. So here are some relatively healthy snacks to munch on while filling you up.

Some ideas: you can change the nuts in the recipe, change the peanut butter to almond butter or walnut butter or soy nut butter, add in raisins or dates or dried apricots, and any other fixin's until you would enjoy! 

Using the stand mixer combines the ingredients better than stirring with a spoon. It was hard to roll into balls by hand because it was sticky but it wasn't sticky enough to use the cookie scoop so I pushed the mixture into a mini muffin tin and let it chill overnight.
 
I put the ingredients in Recipes.Sparkpeople Calculator to see what the approximate nutrition of each bite. The findings were 127 Calories, 8 g Fat, 1.6 g Sat fat, 11.2 g Carbohydrates, 4.5 g Protein

I had to add in a lot of peanut butter this time because I added in extra oats.  The nutrition info above is based off of 1 cup of peanut butter.

Next time I will use less oats, I adjusted the recipe below from 1 1/2 cups of oats (which I had used) to 1 cup below. I think adding more honey will help the ingredients stay together better as well. I used less than the recommended 1/4 cup of honey, next time I would use the full 1/4 cup. I also want to try to add in a couple tbsp of protein powder, perhaps vanilla flavored? To maintain the correct consistency with adding in the protein powder I would in less dry ingredients (maybe even less oats?) and gradually add in the peanut butter/nut butter until it looks about right.

Update (4/7/2013) 
2 cups toppings*
+ 1 cup oats
+ 3/4 cup PB (or other nut butter)
+ 1/4 c honey (plus an addition tbsp or two if the texture isn't right)
= approx 24 mini muffin bites and 3 reg muffin bites

*toppings = chopped nuts (almonds, cashews, walnuts, peanuts) / seeds (sunflower, chia, ground flax) / dried fruit (apricots, raisins, craisins, etc) / dark chocolate / etc

All the stuff minus the pb, honey, and vanilla

Fill the mini muffin tins and then pop in the fridge

Yum!!

No Bake Peanut Butter Granola Bites
Makes 24 bites
 
1 cup old-fashioned rolled oats

½ cup ground flaxseed

2 tablespoons chia seeds

¼ cup of sunflower seeds

¼ teaspoon cinnamon

¼ cup raisins

2 tablespoons chopped dark chocolate 

¼ teaspoon vanilla extract 

½ to 1 cup creamy peanut butter, melted and slightly cooled (microwave about 30 seconds) 

¼ cup honey

Combine all the ingredients. Push the mixture into mini muffin tins and then put the tray in the fridge. Keep in a air tight container in the fridge to maintain freshness.

Enjoy!  

Snickers Brownies

Guess you could say I'm on a brownie binge. I made some snickers brownies for my aunt and my cousins!

Same recipe as the Slutty Brownies and PB brownies. But I chopped up 12 mini snickers bars and added them into batter.

Sugar, melted butter, and vanilla!

add 2 eggs

Combine Cocoa and Flour

Add to wet ingredients

Combined

mini snickers!

Chop em up!

Add the snickers into the batter, pour into pan

Perfectly cooked at 20 minutes, edges are starting to come off the sides

DELISH!

Recipe below not halved

Brooke's Best Bombshell Brownies

Ingredients:
1 c butter, melted
3 cups white sugar
1 tbs vanilla extract
4 eggs
1 1/2 c flour
1 c cocoa powder
1 tsp salt

Directions:
Preheat oven to 350.
Grease 9x13 baking dish
Combine melted butter, sugar, vanilla
Beat eggs in 1 at a time
Sift flour, cocoa powder and salt together.
Add dry ingredients to wet ingredients.
Stir in chocolate chips.
Spread batter into prepared dish.

Bake in oven approx 20-30 minutes.

Peanut Butter Brownies

 Great fellow at work always helps me when I break spreadsheets in Microsoft Excel. My way of thanking him is to bake treats! This is the brownie recipe from the Slutty Brownies. What I did to make these a little special was to take Reece's Peanut Butter Cups and place them on top before baking. In the past I've done them in mini muffin tins and used a mini Reece's, however it can be quite tedious.

Combine sugar, melted butter, and vanilla in the mixer. When mixed completely add eggs one at a time. In separate bowl combine flour and cocoa powder. Then mix into wet mixture.

I halved the recipe and used a 9x9 pan. This took about 20 minutes to bake.

Dense fudgey batter!

9x9 pan of brownie batter

Added the Reece's cups!

Baked!

Alternative recipes could include chopping up the pb cups into quarters and mixing them into the batter or using pb chips or swirling in a pb ganache...Try different candies like Snickers or flavored Hershey Kisses. I think I want to try toffee bits next time. 

UPDATE: SNICKERS BROWNIES

Recipe below is not halved.
 
Brooke's Best Bombshell Brownies

Ingredients:
1 c butter, melted
3 cups white sugar
1 tbs vanilla extract
4 eggs
1 1/2 c four
1 c cocoa powder
1 tsp salt

Directions:
Preheat oven to 350.
Grease 9x13 baking dish
Combine melted butter, sugar, vanilla
Beat eggs in 1 at a time
Sift flour, cocoa powder and salt together.
Add dry ingredients to wet ingredients.
Stir in chocolate chips.
Spread batter into prepared dish.

Bake in oven approx 20-30 minutes.

Barefoot Contessa's Shortbread Cookies

Shortbread cookies can be a great snack or an elegant dessert depending if you use cookie cutters or not. This recipe is very straight forward and with a little tweaking you can make this recipe your own! The original recipe is Barefoot Contessa and can be found here.

The only change I make with the recipe is I use whatever nuts I have on hand (hazelnut, pecans, walnuts, etc) and I use 2 tsp of vanilla extract instead of 1 since I omit the almond extract. The pecan version tastes like pecan sandies!

In my mixer I combine the butter and sugar, then vanilla extracts. In a separate bowl I mix the flour and the salt.

Then I add the flour mix into the mixer. Add the nuts and mix until it starts to come together. I find it is a little crumbly at this stage, like coarse sand size pieces.

If I am going to roll out shapes I shape the dough into flat disk in the plastic wrap. If I want to slice them I will shape it into logs into the plastic wrap. I let the dough chill about 30 minutes. After I slice or roll the dough out to make shapes.

Sometimes it is still a little crumbly but squeeze the plastic wrap it will pack together better.

Bake for 10-15 minutes or until the edges are starting to turn light brown. Let them cool, they are one of the few cookies that don't taste as good when they are warm.

This recipe makes a few dozen but largely it depends on how small or large the cookies. 

Shortbread Cookies

    3/4 pound unsalted butter, room temperature

    1 cup sugar

    2 teaspoon pure vanilla extract

    3 1/2 cups all-purpose flour

    1/4 teaspoon salt

    1 1/2 cups small diced pecans (or whatever nuts you have)

Preheat the oven to 350 degrees F.

In mixer combine butter and sugar until they are just combined. Add the vanilla extract. In another bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the nuts and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and use a cookie cutter to shape. Or slice the log into 1/2 inch slices. Place the cookies on an ungreased baking sheet.

Bake for 10-15 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

Enjoy!

Secret Family Recipe: Whoopie Pies

Whoopie pies are my dad's favorite dessert, I make huge batches for his birthday or Father's day and he freezes them to eat with his lunches for the next few weeks.

This recipe has changed little over the past years. My copy of the recipe is a copy of the recipe card that my mom wrote out by hand. She went to parochial school and has very nice handwriting.Changes that I've made to the original recipe? I make them smaller then my mom used to and I make extra frosting. Because they are smaller you will use more frosting.

Combine all the ingredients in the mixer and mix until just combined. Seriously. Its that easy. Put all the ingredients in the bowl at the same time. Then mix. The batter is on the runnier/wetter side.

I use a cookie scoop so they stay about the same size. I use the normal size scoop, not my mini one. This one is probably about 1 1/2 tsps. Scoop about 12-15 per cookie sheet. Most of the time I will use parchment paper, it makes for much easier clean up and less sticking but I didn't have any on hand.

Watch carefully, depending on the size of the cookie and your oven it could vary. The ones I made here take 8 minutes.  When you set them out to cool make sure they aren't stacked because the tops are sticky.

Frosting
Wait until they are cooled before frosting them. I double the frosting because, well frankly everyone says its the best part (recipe below is already doubled!!)! The frosting is a little stiffer than a buttercream frosting. I approximate the Fluff because putting it into the measuring cup then getting it out is a sticky mess. I'll just take a heaping knife full that looks around 1/2 cup.

The easiest way to spread it if you are making massive batches like I do, is to put it into a plastic bag, snip the corner, and use it like a piping bag to put a dollop on the cookie. You don't need to spread it because you'll squish it with the the top cookie.

So, take half of the cookies and dollop with frosting. If you do the frosting all at once prior to assembling you'll be able to add more frosting if you have any left over. Then take the other half and top the ones with frosting.

After they are assembled be careful with stacking as the cookies tend to be a little sticky.

Happy Birthday Dad!!

Update: I made a whoopie pie cake! I used a half sheet baking pan lined with a silicone baking mat and a double batch of the cake recipe. Smooth over and bake at 350F for 15 minutes. Remove and let cool. Remove from pan, cut into half. Flip over and spread icing (1 batch) over the bottom and then place the other half on top. Cut and serve! Makes approx 26 big sandwiches.

Whoopie Pie Recipe
Makes approx 23 sandwiches (depends on the size of the cookie)

In stand mixer with paddle attachment, put in all ingredients and mix until just combined.
• 2 cups flour
• 1 tsp baking soda
• ¼ tsp salt
• 1/3 cup cocoa
• 1 cup sugar
• 1 egg
• 1/3 c oil
• 1 tsp vanilla
• ¾ cup milk

Drop by tbsp onto cookie sheet. Leave room for spreading. Bake approx 8 minutes on 350. (Baking time varies by oven and size of cookie). Let cookies cool on wire rack before frosting.

Filling
Beat together ingredients for about 1 minute.
• 2 sticks butter
• 2 1/2 cup confectioners sugar
• ~1/2 cup of marshmallow Fluff
• 2 tsp vanilla

Spread filling between 2 cookies.


Enjoy!!