It just isn’t possible for this
sweet tooth blogger
to wait until December
to get stoked about holiday baking.
And I don’t keep any of my recipes a secret!
My sons and I make these
special buttercream iced cookies
(named in honor of our eldest, Luke)
all season long every year.
A couple years ago
my recipe was a winner in a contest
hosted by the no longer in print
Country Home magazine.
photos of me and my sis – Melissa James Studio
Wanna try the recipe
and make your loved ones
feel indebted to you
for life as well as adore you
more than they already do?
You’ll need a little of this gorgeousness.
Don’t be afraid of le buerre, mes amis.
Le buerre is your friend when adoration is at stake.
Sometimes I mix the dough by hand.
Prep: 50 minutes
Chill: 2 hours
Bake: 7 minutes/batch
1 cup butter, softened
1 1/2 cups powdered sugar
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cups all-purpose flour
1 7-oz. jar marshmallow cream
3/4 cup butter, cut up and softened
3/4 tsp. vanilla
1/2 cup powdered sugar
1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1 cup butter for 30 seconds. Add 1 1/2 cups powdered sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, 1 teaspoon vanilla, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide in half. Cover and chill for 2 to 3 hours or until easy to handle.
2. On a lightly floured surface roll half of dough at a time until slightly less than 1/4 inch thick. Cut dough using a 2 1/2-inch star-shape cutter. Place 1 inch apart on ungreased cookie sheets.
3. Bake in 375° oven 7 to 8 minutes or until edges begin to brown. Transfer to wire racks; cool.
4. In large mixing bowl beat marshmallow cream, gradually adding 3/4 cup softened butter. Beat in 3/4 teaspoon vanilla and 1/2 cup powdered sugar. Spread or pipe atop cookies. Sprinkle with colored sprinkles. Makes 6 1/2 dozen cookies.
TO STORE : Store in a single layer in refrigerator until frosting sets, about 1 hour. Store in a single layer in an airtight container in refrigerator for up to 3 days. For longer storage, freeze uniced cookies.
Per cookie: 73 cal., 4 g fat (3 g sat. fat), 14 mg chol., 49 mg sodium, 8 g carbo., 0 g dietary fiber, 1 g protein.
two of my favorite humans on the planet
This is a 20-year old sweet tradition in our house,
and I’m so happy to share it with you.
Also you need to know I was the most UNhumble person
when the cookie was styled and printed in Country Home magazine…
you would have thought I won a million bucks.
Your turn to share…give me your best!
What cookies are you baking for the holidays?
Peace to you right where you are.