Before I defended my dissertation a couple months ago several people came to my rescue with guest posts, including Heather Saffer, winner of Cupcake Wars author of The Dollop Book of Frosting. This cookbook is not only full of fun and creative frosting flavors, but also novel ways to enjoy frosting – because frosting should not be restricted to cakes and cookies. Today her holiday blog tour stops here and I am sharing a recipe from this cookbook that would be perfect to make this holiday.
As I expressed previously, Heather’s Ultimate Dude Peanut Butter Cookie Dough Cupcakes with Peanut Butter Buttercream stole my heart upon first sight. I can see why they were the big winner in Cupcake Wars. Flipping through the rest of the recipes I was also drawn to the Strawberry Spinach Cheesecakes with Strawberry Balsamic Goat Cheese Frosting and Vanilla Buttermilk Waffles with Maple Bacon Frosting. Frosting is now for breakfast kids, rejoice! Her recipes will take frosting down avenues you never thought possible. So if you love frosting and are looking for creative recipes then you really need to snatch this up. It would also be a great gift to grab for the sweet-tooth in your life ;-).
Now I know that I said frosting goes beyond cakes and cookies, but cut-out cookies were a staple for every holiday when I was growing up. We had scads of cookie cutters shapes, food coloring, and festive sprinkles for every occasion. These cut-out cookies pump up your traditional sugar cookie cut-outs with the flavors of orange and cardamom – a combination that will leave your palate both refreshed and comforted. For the upcoming winter holidays, I decided to cut mine with snowflakes and they tasted better than any snowflake that has ever landed on my tongue.
In the bowl of your stand mixer fitted with the paddle attachment, cream butter until smooth, about 2 minutes. Add egg, vanilla, and orange, and mix until incorporated. Add sugar, flour, and baking soda, and continue mixing until heavy dough forms, about 5 minutes. Split dough in half, roll each half into a ball, and place in freezer for 1 hour.
Preheat oven to 375 degrees. Line baking sheets with parchment paper, and set aside.
Remove dough from freezer; roll out on parchment paper (or a clean, floured surface) until about 1/4-inch thick. Cut with desired cookie cutters, sprinkle with sugar, place on prepared baking sheet, and bake for 8-10 minutes. Remove from oven and let cool.
While the cookies cool, prepare the icing. Mix all ingredients in a medium bowl until pasty. For a thicker frosting, add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency. For thinner icing add more almond milk. Decorate cooled cookies with icing and allow to firm before stacking or storing.