Easter is right around the corner, so what a perfect time to start thinking about Spring cookies! This year, Easter will be on March 31st, so as of today we’ve got 27 days (almost 4 weeks) to start thinking about how we’d like to celebrate!
This past weekend, I attended two baby showers. I love baby showers. I am the queen of saying the word “awwwww!” So, to be able to see all of the brand new stuff for a baby is just so much fun for me. And, what better time to celebrate the birth of a baby than Springtime! Do you realize that the first day of Spring this year is March 20th? A little over two weeks away – yahoo!!!! Of course, here in the Mid-Atlantic, we are supposedly getting a snowstorm this week – go figure!
So, at the baby shower I attended yesterday, one of my friends baked and brought THE most adorable and delicious cookies (and cupcakes)! I tend to get tired of sugar cookies that are decorated, so these cookies did not disappoint. They are cookies that can be decorated and cut into shapes, but they are butter cookies. She shared with me that it is one of her go-to recipes at Christmastime, and that she decided to use the recipe to create rubber duckie cookies for this baby shower.
Are these so cute or what? The recipe is Emeril’s Butter Cookies and the icing is made of cream cheese. Can you say ta-die-for? OK, so #1 – absolutely adorable, #2 – sinfully deelish and #3 – a simple recipe! What more can you ask for? So, here’s the recipe for you 🙂
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 3 cups plus 2 tablespoons bleached all-purpose flour
- 3/4 teaspoon salt
- Assorted sprinkles
Preheat the oven to 350 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size mixing bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula. Repeat the process until all the dough is used. Frost each cookie and garnish with sprinkles.
- BUTTERCREAM FROSTING
- Recipe courtesy Emeril Lagasse, 1999
- 4 ounces cream cheese, softened
- 1/2 stick of butter, softened
- 3/4 pound (about 3 cups) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
- Red, blue, green and yellow food coloring
In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Add a couple of drops of food coloring and mix well. Yield: about 1 1/2 to 2 cups frosting
So, give this recipe a try and comment on how you like it – I bet it will be a keeper! And, thank you to my friend Liz for the idea and inspiration!