Posts tagged ‘cookie recipes’

Once a Month Cookie – January – Lemon Marshmallow Snowdrifts

My friend Marsha had this idea to bake a new cookie each month. I liked the idea so much I invited myself to be part of her adventure.

These cookies are pikled high with frosting. This is a very sweet frosting so you could get away with piping on less and it will still taste great.

These cookies are piled high with frosting, to look like a snowdrift. This is a very sweet frosting. So you could get away with piping on less and they will still taste great.

2014’s first (January) cookie is Lemon Marshmallow Snowdrifts by Pillsbury.

  • We didn’t use a store-bought roll of cookie dough. Instead we made a drop sugar cookie.
  • This recipe made 48 instead of the 24 that come from a cookie roll.
  • We used the smallest cookie dough baller to scoop out the dough. The cookies were about 2 1/2 inches after they baked.
  • There is enough marshmallow frosting for this many cookies.
  • This frosting is so delish, you may never use another frosting again.
  • We really liked it best when some of the lemon curd peeps through the frosting.
  • We didn’t put zest in the dough. This did not negatively impact the flavour – especially on the second day.
  • These cookies tasted just fine after freezing.

NOTE 2.8.2014: I just made these cookies with the Pillsbury Ready to Bake Sugar Cookies that you get in the refrigerated section at the store.

  • There are 24 “pillows” of dough. I cut each one in half.
  • I formed these into balls.
  • Roll the balls in sugar. I used red sugar on some and White Sparkling Sugar on others.
  • Put on cookie sheet (2 inches apart) and bake for 10-11 minutes at 350 F.
  • Each cookie is a decent size: about 1 ¾ths inches.
  • You will have lemon curd and frosting left over.
  • Either double the batch or use both delish items on something else.
  • Or EAT from a spoon as desired.

Go here for the easy cookie recipe we used.

These marshmallow lemon snowdrift cookies are so delicious esp since we made the sugar cookies from scratch.

These Marshmallow Lemon cookies can’t be called snowdrifts since we only piped on a ring of frosting. . . . They are delicious with a cup of tea or coffee.

 Ingredients  for the Frosting

  • 7 oz jar of  marshmallow creme
  • 1 cup butter, softened
  • 1/2 teaspoon vanilla
  • 2 1/2 cups powdered sugar
  • Milk to thin out frosting to pipeable consistency
  • Sanding sugar

Directions for Making the Frosting

  1. Beat marshmallow creme, butter, and vanilla until mixed.
  2. Add powdered sugar.
  3. If this mixture is too stiff to pipe, add some milk until it is of a spreadable consistency.
  4. Fill decorating bag no more than half full of the frosting.
  5. Sprinkle sanding sugar on top.
Instead of a ring, you could pipe the frosting in a figure eight.

Instead of a ring, you could pipe the frosting in a figure eight. These look cute and taste as great.

 Marsha and I are going to bake a batch for the Annual Women’s Tea. But we will make them bite-sized.

NOTE: Because of health concerns (diabetes) I decided to not concentrate on making foods that hinder my health.

Your Turn . . .

  • What is the newest cookie you have baked?
  • Want to bake along with us? Let us know and post your tips, questions, and photos.

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Chocolate Chip Shortbread Cookies

Do you show love through food? A whole generation of us were brought up that way. So when I saw this recipe for chocolate chip shortbread I just had to make them for an English friend and her daughter. They enjoy a good cup of tea and I thought this twist on an old English classic would be a great addition.

They taste better after sitting for a while and they are so easy to make.

Ingredients:

  • 1 cup butter –  softened
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1/4 cup  corn starch
  • 1/2 cup mini chocolate chips: I have also used the white baking chips with delicious results.
  • 1 tablespoon sugar

Directions:

  1. Mix butter, brown sugar and vanilla thoroughly using an electric mixer.
  2. Sift flour and corn starch together. Gradually add to the butter mixture.
  3. Add chocolate chips.
  4. Form into 1-inch balls and place on ungreased baking sheets.
  5. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
  6. Press center of each cookie with tip of a teaspoon (creating a small crescent-shaped indentation design).
  7. Bake in a preheated 300 degree oven for 25 to 30 minutes, or until bottoms begin to brown.
  8. Cool for 5 minutes; remove to a wire rack to cool completely.
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