Take the extra 10 cookies and press lightly on top of the frosting to create a sandwich/oreo. STEP FIVE: Using the same 1½ tablespoon cookie scoop, scoop buttercream and place on the bottom of 10 cookies. You may end up needing to add more powdered sugar or a little milk to get your desired consistency. Add powdered sugar and beat until light and fluffy. STEP FOUR: In a large mixing bowl, cream together butter, cream cheese and vanilla until smooth. Roll chilled cookie dough balls in sugar and bake 10-12 cookies per sheet for 8-9 minutes, or until edges are cooked. Line 2 baking sheets with parchment paper. Scoop dough into 1½ tablespoon size cookie balls and chill for a few hours. STEP TWO: Slowly mix in baking soda, salt, cocoa powder and flour until just combined. Add egg, vanilla and red food coloring and mix together until fully incorporated. STEP ONE: In a large mixing bowl fitted with the paddle attachment, mix together butter and sugars on medium speed for about 2 minutes, or until all combined. Vanilla: I used vanilla extract in the cookies, but opted for vanilla bean paste in the buttercream for those little flecks of the bean.Cream Cheese: Make sure your cream cheese is soft so that it will allow for a smooth buttercream.
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