Every year, my friend Jackie hosts a cookie swap for all of our group of girlfriends. We all look forward to it and plan ahead for what we will be doing. All along, I had fun “Whoville” inspired theme I was planning for. But as they do every year, the Christmas stressors hit me full force. Between fulfilling orders for the Christmas rush and doing all of the normal Christmas errands, I got a little Scroogey.
My “Whoville” idea turned into a plan to go get one of those sugar cookie “logs” from the grocery store, slice it up, bake it and throw it on a plate. The day before the cookie swap, I was getting ready to make the grocery list, complete with “Sugar Cookie Log” written on it. I looked up and saw my little ones playing by the tree. I knew B would want to be part of a fun cookie baking process. I knew EVERY YEAR I would feel Christmas stress and never go with my original plan…unless I just made it a fun priority. So I made a last minute decision to create my “Whoville.” I made the cookies from the recipe below. It turned out precious, but the real joy came from the little guy oohing and aahing over the bright colors we mixed together. (He also got to be my taste tester, so it was a total win-win for him.)
I used my cute sisal trees I got here (from Anthro) to make Whoville trees.
We had such a great time!
Here is the recipe for the Whoopie Pies:
Betty Crocker Mini Rainbow Whoopie Pies
2 tablespoons butter, softened
1/2 cup granulated sugar
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 teaspoon vanilla
Red, yellow, green and blue food colors
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/4 cups powdered sugar
1 Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
2 In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter into 5 small bowls (about 1/3 cup each).
3 Stir food color into each as desired to create rainbow colors. Stir until well blended. Spoon batter into individual resealable food-storage plastic bags. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze each bag of colored batter gently to make 20 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
4 Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
5 In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
6 For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.