When I was home last weekend, Zoe and I went into West Elm Market to take a look around and grab a coffee. We also got a delectably delicious cookie sandwich that you might remember from last week's TGIF post. They sandwiched two walnut chocolate chip cookies around a thick layer of buttercream icing and I could feel myself slipping into a sugar coma with every bite. But man, was it ever amazing. To put a more holiday-ish spin on it, I decided to use gingerbread cookies! I cheated and used the Betty Crocker gingerbread cookie mix but before you judge, GUYS YOU HAVE TO TRY THEM. They are seriously so amazing. They come out perfect every time and they are so simple. To make the icing I used the Wilton buttercream icing recipe (found here) but cut it in half because I knew I wasn't going to need 2 1/4 cups of it.
So that's it. Just a nice healthy recipe for the entire fam to snack on this holiday season ;)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
- 1 tsp vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tbsp milk
makes about 2 1/4 cups of icing.
- In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk; beat at medium speed until light and fluffy.