Chew this! Cookies, Biscuits, Biscuits & Frosting | News

I remember seeing a cookie company on QVC selling frosted Snickerdoodle cookies one day while browsing the channels. I had never heard of adding frosting to a Snickerdoodle before, but, I mean, why not? So I decided to whip up my own recipe for a frosting that was slightly sweet, but not as sweet or sticky as a buttercream frosting, as well as a frosting that was slightly thicker than most and could be used on just about any cake. any combination of cookies. Cream cheese was one of the first ingredients that came to mind, but I wanted something that, like I said earlier, went with a variety of cookies and when it comes to cream cheese flavor, we already eliminate several varieties of cookies. So I decided to stick with vanilla.

This recipe has 5 ingredients in total, including milk and salt, and is super easy to stir and refrigerates beautifully if you end up with extra. My favorite recipe for using these is of course Snickerdoodles, but you can use them on chocolate chips, pumpkin, crinkle chocolate, lemon, orange, or even white chocolate chip macadamia nuts . The sky is the limit with these! As always, if you make this recipe, take a photo and email me your thoughts. Many of you contacted me on Facebook to ask for my contact details. If you visit my website you will find a contact tab and all you have to do is click on it. I’m not above using a bought sliced ​​and baked cookie, baking it and then topping it with that delicious homemade cookie frosting either. And, speaking of store-bought cookies, this frosting is delicious in a bowl with crushed pink frosted animal crackers sprinkled on top.






Leftover frosting can be stored in an airtight container and refrigerated for up to 3 days.

1/4 cup solid vegetable shortening

2 1/2 tablespoons whole milk

1 teaspoon pure vanilla extract

Start by mixing the powdered sugar with the solid vegetable shortening using a fork.

Once the mixture resembles small pebbles, stir in the whole milk, pure vanilla extract and salt and whisk until smooth and homogeneous.

Spread over cooled cookies.

Ask and answer: Mim wrote to me and asked if there was a secret to getting the right syrup for popcorn balls. Anyone have the answer? I would like to share with Mim and my other readers.

Blaise Doubman, of Kennard, is a graduate of Indiana University. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from his readers and can be reached through the contact page found directly on his website.

Blaise Doubman, of Kennard, is a graduate of Indiana University. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from his readers and can be reached through the contact page found directly on his website.

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