Tuesday, March 17, 2009
Happy St. Patrick's Day and a Cookie!
Have you cooked your corned beef and cabbage? I cooked mine last night and we'll be having that tonight. To be honest, it's about the only time of year we eat that but we all enjoy it. I wanted to post something for St. Patrick's Day but I had seen quite a few corned beef and cabbage recipes already posted and mine is really nothing special so when I came across these cookies I thought they would be perfect! I saw these on Annies Eats. I knew immediately I would have to make them. They just looked so good. They are really great any time of the year. I rolled these in green sugar but I am already thinking of making them again around Easter with a yellow cake mix and pink sugar. Yes, these are made from a cake mix. I know lots of people like to make their cakes and cookies from scratch but I find playing around with cake mixes to be a lot of fun and anything I ever made that added a cake mix was great! Hey, I will take all the help that I can get!!!! These are really, really good and the filling is delicious. I will use this buttercream filling to frost cupcakes sometime in the future. My husband and son also gave them a thumbs up!!! This made 12 large sandwich cookies.
1 package chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)
1 egg, at room temperature
1/2 cup butter, at room temperature
Preheat oven to 350F. Line baking sheets with parchment paper. In bowl of stand mixer (I used a hand mixer), combine cake mix, butter and egg. Beat on low speed until just combined and all dry ingredients have been incorporated. (This took a little while). Roll the dough into 1 to 1 1/2 in balls, place on cookie sheet and press down to flatten. Bake for 8 - 10 minutes. Allow cookies to cool completely on cookie sheets.
3/4 cup butter, softened
3 cups sifted powder sugar
1 1/2 tsp vanilla
2-3 tbsp milk (I needed only one)
In the bowl of a stand mixer (I used a hand mixer)fitted with a paddle attachment, beat the butter on medium high speed until smooth. Scrape down sides of the bowl and add the powdered sugar and beat until incorporated. Add vanilla extract and beat on medium speed until fully incorporated. Add 2 tablespoons of milk and beat on medium high speed until smooth. If frosting is too thick, add another tablespoon of milk and beat until incorporated.
To assemble, pair the cookies based on size on a work surface. Frost the flat side of one cookie from each pair. Place the other cookie of each pair on top of the frosting, flat side down. Lightly press down so that the frosting reaches the edges of the cookies.
To decorate, place sprinkles in a small bowl. Dip the sides of each cookie in the sprinkles, pressing down gently and rotating to cover the sides completely.