Manageability – And you can do it too!
In March 2020, the coronavirus took over our lives. Quarantines, masks, closed bars, toilet paper. It was, for lack of a better word, a sh**show. And in Spring of that year we asked ourselves, “this couldn’t possibly last longer than a whole year, right??” Well it’s April 2021 now, so make yourself some damn cookies because you deserve it. And you should make these Buttercream Filled Sandwich Cookies from Making Memories with your Kids.
These are super tasty, super easy, and super cute. Granted, I do not know how they got those colors to pop so well in their pictures. I think my gel color dried out, so if you have some more please mail it to me. But other than that these were not a big deal and were so good I had to share them with neighbors (from a social distance). Oh, but you should know the first ones I baked were very small, like the size of a golf ball. Maybe my idiot husband rolled them too tight? The next batch I flattened them out a little and they came out a much more appropriate size. You know, for a cookie.
On the other hand, my husband stole two rolls of toilet paper from an AirBNB at the start of the coronavirus, so I guess he’s not all stupid.
Ingredients
- 2 3/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg (chicken)
- 1 1/2 tsp. vanilla extract
- Food coloring, to color food
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper. I guess any baking sheet is a “cookie sheet” if you make cookies on it.
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside, and just forget about it. Don’t even think about it. What small bowl? Exactly.
- In a stand mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.
- Divide dough into different small bowls. (As many as you would like colors. I did five, but I can’t control you. Use one bowl for all I care)
- Add a few drops of food coloring to each bowl and mix thoroughly.
- Roll rounded teaspoonfuls of dough into balls – not too tight! Place on lined cookie sheets about 1 1/2 inches apart. Push down a little on them.
- Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.
- When completely cooled, pipe butter cream frosting on one cookie bottom. Top with another cookie.
- Some recipes make “enjoy” it’s own final step to a recipe, but it’s not really an instruction to the preparation of the cookies. It’s a whole separate thing. “Enjoy” isn’t a step in cookie making, and I’m taking a stand on that.