I needed a quick cookie recipe that is oat-less, does not require refrigeration, nor any special tools like cutters, pressers, or the sort. Sweet, short, simple, and most of all, appealing to the kiddies. This soft-yet-sturdy cookie fit the bill on every level.
Of course, the colorful sprinkles are entirely optional, but they do lend an air of allure to little hands who find their way to the cookie jar. Adapted from the brilliant kitchen of Dr. Ola.
Ingredients: (makes 16 middle sized cookies )
100g soft butter
1/2 cup sugar
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
3 Tbsp milk
For the Icing:
250g powdered sugar
3 Tbsp milk
Preheat the oven to 350F.
Cream the butter and sugar until fluffy, then add eggs and vanilla. Whisk until combined, then add milk, flour, and baking powder until you have a thick and sticky batter (do not over beat).
Use 2 teaspoons to drop the batter on parchment paper, sufficiently spaced on a baking sheet. With wet fingers, gently press down the mounds into a disk about 1 cm thick, and smooth the surface.
Bake for 15-18 minutes. Allow the cookies to cool completely before attempting to ice.
To make the icing: mix the sifted powdered sugar with the milk until the mixture is thick and pourable but not runny. Ice the cookies and optionally sprinkle with multicolor sprinkles while the icing is still wet. Allow the icing to dry and harden before serving or packing.
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