I have this terrible habit of saying “Yes.” to any favor my friends ask me to do.
Stay up editing a application the night before it’s due until 12:15 for a friend? Sure, why not!?
Edit an English essay for my ex-science partner from first semester of last year in one night despite it not being due for five days? Sounds like a nice breather from my own work. OKAY!
Borrow my favorite pencils with a slight chance of getting them back? Why not?!
Stay up until about one am with an insomniac friend mentioned a lot more than I should on this blog? Yes.
Make my sister lunch over the weekend? Indeed.
So when a fellow classmate in Creative Writing who was also in my Driver’s Ed. Class and dreadful geometry class comes up to me and goes:
“Hey. I always see you bring in baked goods for your other friends, but I never get anything. Can you bake me cookies?
I nodded quicker than I could remember my indescribably-terrible luck with baking cookies. I can’t even make basic chocolate chip cookies correctly and the Oreo centered ones on this blog took about four hours…ON A SCHOOL HOLIDAY! Thinking it over; I remembered I finally got a new cookie scooper instead of an ice cream scooper two days previous. I’d show you a picture of the lovely metallicy springy contraption; but [insert lame excuse of how I couldn't stand still and my camera wouldn't focus]. Let’s just say it’s gorgeous compared to the plastic contraption I was used to(my brother broke it; I KNEW HE WAS USEFUL FOR SOMETHING). While making the actual dough, I snacked on some Elmo noises from my brother’s cupcakes two weeks ago. They’re made with pectin so I burst for joy when my love/hate relationship with them is all lovely.
My sweet tooth is seriously regretting every single one of those I ate simply because the CURSE OF THE COOKIES plagued me. The recipe is all “Oh, make this frosting like I did but only use 3/4 of a cup” with no indication of how much the frosting makes and I’m lazy. So I didn’t measure the frosting out. And I made these on the most productive school night of the week but thanks to these suckers; I can’t do any minor things to do such as clean my room or practice the night before a concert. Moral of this ranting is to measure everything out…especially frosting. Or just use the “s word” frosting I refuse to have on this blog for frosting…it’s like squeezy cheese. IT’S NOT THE SAME AS THE REAL STUFF!
I swear, that’s not cake batter…that’s cookie dough before my sister got excited and consumed close to 1/4 cup without blinking. The mixture seemed runny at first, so I baked it anyways knowing it wasn’t the typical oily cookie based I was used to. Thank god for Silpats. It was liked a burned brittle with sprinkles. I just nibbled at it trying to determine if it was worthy of sister consumption. Nope.
So, I upped the flour and baking soda a little and reduced the baking time. It was closer to cookies;
I swear I didn’t make latkes with sprinkles then gave it crappy lighting to match the crappy weather and crappy flash setting that outshines macro. That’s actually cookie dough baked.
Once again, I nibbled at it some more. Still not worthy. So I added more flour and baking soda and set on a perfect baking time.
Is it me or do cookies that get stuck together baking looking like stages of Meiosis? Must be me…
Eventually I produced wafers resembling cookies in the slightest sense. Since I didn’t measure the frosting; I blame all this hell on myself. And yes, I enjoy doing favors more than I should. And yes, it was sweet of the person I helped with the application the night before to write me a sweet note and give me some pretty stationary <3
http://www.whatkatiesbaking.com/2011/05/white-chocolate-frosting-cookies.html
White Chocolate Frosting Cookies
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vanilla frosting (or white chocolate frosting)
1 egg1/2 teaspoon vanilla
1/4 cup sugar
1/2 cup white chocolate, melted
*Optional: 1/2 cup sprinkles
- Heat oven to 350. Grease a cookie sheet or line with a silpat.
- In a medium bowl, mix the flour, salt, and baking soda.
- In a seperate bowl, mix the frosting, egg, vanilla, and sugar on medium speed for 2 minutes.
- Add the wet mixture to the dry and stir until well combined. Once combined, slowly drizzle in melted chocolate while mixing.
- Then, add your sprinkles and incorporate, but don’t over-mix. **Also, it’s optional to roll in powdered sugar like shown above, but I don’t recommend it. I did it to a few and I didn’t like the final result.
- Drop cookies by large tablespoon fulls onto prepared cookie sheet. Bake for 10-12 minutes, or until edges of cookies are lightly browned.
***No, I didn’t roll in powdered sugar; my cookies were having enough problems.***
