The folks at Pillsbury recently asked me and a few other bloggers to come up with new holiday cookie recipes. The requirements were straight-forward. Must use one of a handful of Pillsbury products. And must be three steps or less.
I knew exactly what I was going to do.
Let me be completely transparent. Any time I have an excuse to use buttercream frosting, I will.
And ESPECIALLY if I can smush it between two sugar cookies.
I mean, really.
As if we need a reason for EXTRA buttercream.
Am I right? Or am I right?
The sugar cookie dough that Pillsbury makes is great when you need to cut some corners. Or time. Or both. And honestly, with the holiday season nearly swooping in for the kill, who doesn’t need to save a few extra minutes?
And with those extra minutes? I cut the cookies into fancy star shapes, and dressed them up even further with a little bit of sanding sugar on top.
You know, to make ’em sparkle.
Because if the holidays aren’t an excuse to sparkle a little extra, I don’t know what is.
You can see the complete cookie recipe collection right here.
November 18, 2011 – Bonus Photos. Lots of them.
Years from now, when the kids are in college and onto things that don’t include me any more (sniff, sniff), I know these are the pictures I will likely cherish the most. And one of the reasons I love photography so much. Being able to capture all these little details. That serious face, full of intent and concentration.
Those little fingers.
For her, this picture might say “Mommy shared her markers with me!” ‘Cause I totally don’t share my markers with them. They have something against caps and putting them away. And I have a HUGE soft spot for markers. Crayons. Sharpies. That glass jar? All mine. And the three boxes I keep along with it.
The new mode of transport. Still shiny. New. Clean. We’re currently in a “dating” phase. I remain unattached to it. Give me time.
Just when you thought your Sweetnicks’ week was over, I’ll be back here tomorrow night. With likely a giveaway, and a review. Or one or the other. And due to deadlines for sponsored stuffs, I will be back on Saturday as well, with a post with my favorite Thanksgiving centerpiece, so stick around.
Ingredients
- 1 Pillsbury Sugar Cookie Chub (16.50 oz)
- 1 stick butter, softened
- 1/8 cup plus one tablespoon whole milk
- 2-1/2 cups confectioner’s sugar
- 1/4 teaspoon mint extract
- sanding sugar (optional)
Instructions
- Preheat the oven and make the sugar cookies according to package directions. Before baking, sprinkle with a little bit of sanding sugar. Once baked, remove from oven and allow to completely cool. While cooling, make Mint Buttercream Frosting.
- Mint Buttercream Frosting: Place softened butter in bowl and add confectioner's sugar. Mix well, and then add the milk and mint extract. Mix until smooth.
- To assemble, spread a thin layer of Mint Buttercream Frosting in between two cookies and gently press together.
{ 6 comments… read them below or add one }
Cookies–Shiny!!!
Love Maddie’s tee shirt, it’s cake baking! And the bangs off the face look is still going strong, woohoo!
Your new wheels–is that navy? Very pretty. And shiny! It is hard when you HAVE to learn to love a new one, not like when you CHOOSE to give your heart and gas $$ to a new ride, sigh…all in good time, Ms. Cate.
(I made and ate a piece of pumpkin sheet cake tonight, sugar causing too many exclamation points, hee!)
Yep, navy, and you’re right, because I wasn’t ready to give up my old truck, it’s going to take awhile to love this one just as much. Her bangs are taking FOREVER to grow out, but we’re almost there!
This whole CHUB thing is new to me! :-) LOVE these cookies. I’m a softie for simple sugar cookies. So good!
The chubs are those long tube-like things of cookie dough that they sell in the refrigerated section. Never knew they were called chubs until writing this recipe!
Those look so cute. Anything with mint is a big winner for me. But I do have to admit that I feel like I am saying something dirty when I tell people they need a sugar cookie chub.
Word up on the buttercream. Honestly I think that’s why I like to make cupcakes so much…more excuses to lick the stuff from the bowl. :P
It’s rare to see mint and vanilla paired together but I love it!