Wednesday, March 14, 2012
Vanilla Buttercream Frosting
- 3 cups confectioners' sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Friday, March 2, 2012
- 1/3 cup butter, softened
- 3 oz. cream cheese, softened
- 3/4 cup sugar
- 1 egg yolk
- 2 tsp. almond extract
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 5 cups flaked coconut, divided (you can omit if you don't like coconut)
- 48 milk chocolate kisses
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.
Beat in egg yolk and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-inch balls and roll in remaining coconut (or roll in sugar if you omitted coconut). Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie. Sprinkle with coarse sugar. Cool on pan for 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.