Have you guys ever heard of the Periscope app? I hadn’t before like 3 weeks ago, and now I’m fully, 100% addicted.
In the simplest terms, it’s a live-streaming video app. Like live YouTube? I don’t know.
Generally when I broadcast, it’s when I’m sitting in traffic and am bored. (People can see you and whatever you’re showing, and you can talk to them, but they can only make comments. You can opt not to respond.
All that to say, I made these cookies live on Periscope with about a dozen people watching, and it was so much fun. It sounds kind of dumb when I try to describe it (and I told Dennis it was dumb when he told me about it. Clearly, I’ve come around.)
So give the Periscope app a try. (I don’t work for them and they’re not paying me. I just really love the app and connecting with people all over the world. How else could people in Minnesota watch Dennis film a California sunset live?) If you try it, you can follow me — my screen name is GarconMeansBoy. (If you get this reference, we are immediate friends and you should come over for cookies.)
Speaking of cookies!
Have you ever visited the CakeSpy blog? I’m obsessed with her artwork (I have one of her prints hanging in my office!) and whenever I send a greeting card, it’s one I got from her Etsy shop.
The brains behind CakeSpy, Jessie Oleson Moore, also has a cookbook, and it’s this week’s book of the week. The Secret Lives of Baked Goods. It’s an entire cookbook based on classic desserts (Animal Crackers! Baked Alaska! Whoopie Pies!) and it gives the story behind the dessert as well as a recipe for the dessert.
These Pink Frosted Cookies are my favorite kind of store-bought cookie, and they’re even better when they’re homemade. These are amazing, and when I brought a bunch of them to work to share, they were gone in a matter of minutes. They’re super easy to make, so you can whip up a batch when you want to impress someone (or when you went to do a super fun Periscope broadcast!)
Also, this is a Sarah Cooks the Books rarity: I followed the recipe exactly. No changes!
Pink Frosted Cookies
Makes 2 dozen cookies
From The Secret Lives of Baked Goods by Jessie Oleson Moore (aka CakeSpy)
Ingredients
Cookies
5 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 cup milk
1 tsp. vanilla extract
Sprinkles for garnish (optional)
Frosting
1 cup (2 sticks) unsalted butter
1 1/2 tsp. vanilla extract
4-6 cups powdered sugar
2 Tbsp. milk
About 6 drops red food coloring
To make the cookies:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or spray with cooking spray.
Combine the flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl with a hand mixer (or the bowl of a stand mixer with a paddle attachment), cream the butter and sugar together until fluffy (3 to 5 minutes). Add the eggs one at a time. Mix in the vanilla and milk.
Add the flour mixture a little at a time, scraping the sides of the bowl as needed, until everything is well-combined.
Drop the dough by heaping spoonfuls onto the baking sheets, leaving about 2 inches around each cookie to allow for spreading.
Bake for 10-11 minutes. Remove from the oven and let the cookies set for several minutes before transferring them to a wire cooling rack. Allow to cool completely before frosting.
Spread the frosting in a thick layer on top of the cookies and sprinkle with sprinkles.
To make the frosting:
In a large bowl with an electric mixer or in a stand mixer with a paddle attachment, best the butter and vanilla until smooth.
On low speed, gradually beat in the sugar one cup at a time. After two cups, add the milk and combine. Add more sugar until desired consistency is reached. You can also add more milk as needed.
Stir in the food coloring drop by drop until you get your desired pink hue.
Frost cookies.
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One Year Ago: Brussels Sprouts with Toasted Hazelnuts
Two Years Ago: Dr. Who Cupcakes: Adipose
