Holy Moses. It’s been a month.
Quick recap. In the last 30 days:
- I ran the Tennessee Ragnar Relay race from Chattanooga to Nashville, overnight, in a van with 12 other women. My total mileage over the 36-ish hours we were running was 16.7 miles (divided into three legs of the race). It was hot, it was smelly. It was one of the most fantastic things I’ve ever done. I’m hooked.
- We had our littlest evaluated for potential speech and development issues and were told, “He’s fine. He’ll catch up. But oh yea…..he’s super stubborn and you’ll need to match him with an even greater stubbornness and consistency”. Because we all know consistency is a real strength of mine.
- We moved into the house we started building last August. It’s beautiful, we could not be happier with it. We feel like we are on vacation and living in someone else’s dreamy house.
- I had my cancerous thyroid removed. It was so much fun except that it wasn’t at all. But I’m seven days post-op and I feel great. We have been SO supported by family and friends and I’m so thankful to put this all behind me.
Which brings me to today and the cutest little cookies you could ever get your hands on. It’s this guy’s birthday today, and he’s been my rock during all the craziness of the last month. He deserves a giant margarita and some cookies to take to work on his birthday. Side note: I don’t always wear a crown, but when I do it’s at a 3 year old’s birthday party.
These little gems are super simple and super tasty. If your giant two year old will suspend his raging tantrum long enough to mix the dough up, the rest is breezy. The cookies themselves are a simple shortbread cookie, buttery and delicious and topped with the simplest icing you’ll ever make.
Whip some butter, sugar, and vanilla in a bowl.
Add some flour and a pinch of salt.
Mix until a soft dough forms and then transfer to some plastic wrap and smash into a flat disk.
Why the flat disk? Because who in tarnation has two hours to let dough chill? Am I the only person who fails to plan ahead? Toss the dough in the freezer for 15 minutes. Remove from the freezer and line a baking sheet with foil or parchment paper. Grab some sprinkles, a cookie scoop, and a wine cork? Yes, I’ll get to the wine cork later.
Scoop some dough together and then roll into a smooth ball. Roll in some sprinkles. Press your thumb into the middle of each cookie (I tried a couple different methods but surprisingly enough, my thumb worked the best!)
Pop your cookie sheet in the freezer for 10 minutes while you preheat the oven and work on the next baking sheet of cookies. Then bake at 325 for 10-13 minutes. You want them set but not brown. No one wants a crusty cookie. Here’s where the wine cork came in handy: When the cookies are done, the little thumbprints you made may have puffed up a little and since you want a lovely well for your icing, you’ll want to re-establish the indentation with the tip of the wine cork. Trust me: using your pinkie finger won’t feel great.
While your cookies cool, mix up some frosting. This recipe is my favorite for cookies like these and for decorating sugar cookies because the icing dries hard on top but not all the way through like royal icing. It’s delicious and simple. Toss powdered sugar, corn syrup, some flavoring of choice, and a little milk in a bowl and mix until you have a pourable consistency.
Now simply fill your little cookies (that have cooled) and let the icing sit overnight (yea right, we ate them right off the cooling sheets). Don’t fill your little cookie wells completely to the top, having a small ridge and the sprinkles on the cookie will make it easy to stack cookie for transport without them sticking together.
Thanks friends, for your well wishes and your prayers, and your amazing support over the last month. It has meant so much to our little family. Here’s to new recipes, great health, and a fabulous summer!
- 1 cup butter
- 1 tsp. vanilla
- 1/4 cup sugar
- 2 cups flour
- 1/2 tsp. salt
- 1 cup powdered sugar
- 1 tablespoon corn syrup
- 1 tsp. flavoring
- 1-3 tablespoons milk
- Cream together the butter, sugar, and vanilla.
- Add the flour and salt and mix into a soft dough.
- Flatten the dough into a disk and wrap in plastic wrap. Chill in freezer for 15 minutes.
- Form tablespoon sized balls of dough and roll in sprinkles. Use your thumb to make a small well in the center of each cookie and place on a lined cookie sheet.
- Pop the cookies back in the freezer for 10 minutes before baking (this keeps them from baking flat)
- Bake at 325 for 10-13 minutes, until set but not browned.
- For the icing: combine all the ingredients in a small bowl and mix well. Add milk as needed until you have a pourable consistency. Transfer to a pastry bag or candy bottle. Fill the well of each cooled cookie and let the icing set overnight.
- Some recipes call for up to 2/3 cup sugar. Since this recipe is topped with a really sugary icing, I went with a less sweet cookie. If you fill these with a jam of some kind (which you would do before baking), you may want to increase the sugar.
- If your cookie indentations puff up during baking, re-establish them while the cookies are still warm with the narrow end of a wine cork or something similar.