Back to School Bake Off

What you need:

-2 1/2 c all purpose flour

-2 1/2 tsp baking powder

-1/4 tsp salt

-3/4 c (1 1/2 sticks) butter – room temperature

-3/4 c granulated (white) sugar

-2 tsp pure vanilla extract

-2 eggs – room temperature

-1/2 c  Betty Crocker Glitter Icing (Simmering Blue)

-Cake Mate Cupcake Gems in Silver Sugar – for sprinkling

 Directions:

Line a baking sheet with plastic wrap or parchment paper. Using your Betty Crocker Glitter Icing right from the pouch, squeeze 30 half inch  round dots of icing (approx 1/2 a teaspoon) on to the baking sheet.  Push down frosting “tails” with a wet fingertip. Place the baking sheet in the freezer for 15 minutes.  When ready to use they will be firm and peel easily off the parchment or plastic wrap.

 

Preheat oven to 350 F.  Move oven rack to the middle position in your oven.  Line 2 baking sheets with parchment paper and set aside.

In a large bowl whisk together flour, baking powder and salt.  Set aside.

 

 

In the bowl of your standing mixer cream together butter, sugar and vanilla until fluffy.(about 3 minutes on medium).  Scrape down the bowl with a spatula and add in your eggs.  Mix until well combined.

 

 

With your mixer on low slowly incorporate your dry mixture and continue with the mixing on low until the dough begins to form into a ball and pulls away from the sides of the mixer.

 

 

Take a rounded tablespoon of dough and flatten in the palm of your hand.  Place one piece of frozen frosting in the centre of your dough pancake and fold dough around the frosting.  Roll lightly in your hands to form a ball and slightly flatten.  Place on cookie sheet.  Repeat until you have 12 cookies on each sheet.

 

 

Pour Cake Mate Cupcake Gems in Silver Sugar over your uncooked cookies and slightly push down into the cookies.

 

 

Bake for 8-10 minutes until the bottoms are lightly golden.

Let cool 5 minutes on the baking sheet and transfer to a wire rack to cool.

Repeat with your second batch.

 

*if you frosting is leaking out of your cookie reduce the amount of frosting and make sure that you can see no blue through the cookie dough before baking.

*I recommend squeezing a couple extra dollops of frosting incase you have extra cookie dough.

 

From Start to Finish : 30 minutes

Makes approx. 24 cookies.

 

Submitted by Christina at Oven Adventures.