Friday, October 21, 2011
Easiest Cookies EVER
Want to know what to do with leftover frosting from your cake or cupcakes? Or if you're in the mood for cookies but you don't want to bake?
Slather homemade frosting in between two graham crackers, et voila! Instant sandwich cookie!
Best after chilling in the refrigerator for at least an hour.
1/4 cup butter, room temperature
4 oz. cream cheese, room temperature
2 Tbsp milk
1/2 tsp vanilla
powdered sugar (about 2 cups)
Cream butter and cream cheese together. Add milk and vanilla. Slowly add powdered sugar until you get a thick icing consistency. Add milk if the frosting is too thick, add powdered sugar if it's too thin.
Variations on a theme:
Substitute 2 Tbsp coconut milk and 1/2 tsp coconut extract for the milk and vanilla. OR, substitute 1/2 tsp. almond extract for the vanilla. OR, substitute 4 Tbsp. fresh lemon juice for the milk and vanilla for a tart lemon frosting. OR, substitute 1/4 cup peanut butter for the butter. OR, substitute 1/3 cup cocoa powder for some of the powdered sugar.
NEVER, I repeat, NEVER use 1000 year shelf life, nasty tasting, store bought frosting (yes, I'm shouting). Yuck!