When can an April Fools trick cookie double as an Easter Treat? When it is our buttercream filled “carrot” cookie! I had some left over marshmallow buttercream and some cookie dough and the combination just seemed too god to be bad. And it is one decadent cookie! To make these, you will need pastry baking cones, an aluminum foil makeshift cone will not be easy to remove from the cooled cookie without major breakage. I tinted the dough pre-bake with food coloring. Just bake your cookie around the cone like you would normally bake them and let cool. Then you are ready to gently twist and remove the cone and pipe in whatever filling you have on hand (the recipe for a white chocolate buttercream below would work great!). I made some quick leaves using green candy melts for the top (Melt candy wafers in microwave in 30 second increments and spoon into a piping bag as soon as they are melty. Quickly pipe a design on parchment paper and let cook in fridge for a few minutes)! These are so fun to eat and make a great cookie for kids on the go outside looking for eggs! And they are totally healthy*.
*April Fools. They are a cream filled cookie! Don’t believe everything you read!
alton brown's sugar cookie
Ingredients
- 3 c flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 c butter softened
- 1 c sugar
- 1 egg, beaten
- 1 tbs milk
- powdered sugar for rolling out dough, or flour
Instructions
- sift together flour, baking powder and salt, set aside
- with stand mixer, beat sugar and butter until light and fluffy
- add egg and milk and combine
- add in flour, mixing on low. beat until mixture pulls from side of bowl
- make 2 disks of dough, place in plastic bag and put in fridge for at least 2 hours (longer is better, so egg protein has a chance to spread)
- pre heat oven to 375
- powder rolling surface or parchment paper with powdered sugar and roll out dough about 1/4'' thick. you can either pull dough away from cutter and leave shape on parchment paper or transfer the shape to another sheet of parchment paper using a spachula.
- place parchment paper on cookie sheet and bake for 9-11 mintues
Second Generation American Buttercream
Ingredients
- 4 c confectioners sugar
- 1 c butter
- pinch salt
- 1 c chip ganache
chip ganache
- 1 package flavored chips (about 10 oz)
- 2/3 c heavy cream heated on stove
- 1.5 tbs butter
Instructions
- pulse the chips in a food processor until finely chopped
- heat heavy cream on stove until simmering (stir to make sure it is all at simmering temp, not just the edges)
- pour cream over chips, stir to coat and let sit for a minute to melt
- add 1.5 tbs butter to the chip ganache mixture, stir in, let cool for a few minutes
- beat frosting butter in stand mixer until light and fluffy
- pour in about 1 c of the ganache mixture and beat together
- add a pinch salt
- add in 4 c of confectioners sugar, more or less until your frosting is the consistancy you need for piping.