This past weekend was a whirlwind of to-do lists and fun events. I started off Friday by posting my first ever youtube video!
Then it was off to Virginia Beach to celebrate a friends birthday. It was 78 degrees at the beach on Saturday.
The only hint that it was December was the Santa surfer.
Finished off with a sold out show in downtown Norfolk. If you haven’t heard this song, it is so much fun to sing at the top of your lungs!
By Sunday it was time to drive back home and bake up a storm for my cousin’s 13th annual cookie swap. If you have never attended a cookie swap, everyone brings 6-7 dozen of their favorite homemade holiday cookie. Then you swap your cookies with everyone there so you get a huge variety of cookies without all the headache.
For the swap we had 21 different types of cookies!
It was a tableful of calories, and a full time job to keep the kids in attendance from pigging out.
Once the swap begins, everyone works their way around the table grabbing 6 of each type of cookie. After the first round you can go back and get 4 cookies. Everyone keeps going around until the cookies are done!
At this cookie swap we also vote on best Rookie cookie, most festive, most difficult to make, and best overall cookie. And guess who won best overall cookie? This girl!! Shared with my favorite cookie tester.
So here is the award winning recipe:
Ginger Cookie Sandwiches with Caramel Buttercream
Soft and chewy molasses ginger cookies are sandwiched together with caramel buttercream frosting!
Recipe type: Cookies
Serves: 18 sandwich cookies
For Ginger Cookies:
1 c. sugar
¾ c. shortening (Crisco)
¼ c. molasses
2 c. flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
½ tsp. cloves
1/4 c. chopped crystallized ginger
⅓ c. sugar, for rolling
For Caramel Buttercream:
½ c. butter, softened
½ c. prepared caramel sauce
1½ tsp. caramel extract (I find this easily at Walmart with the other
3 4 c. powdered sugar
1. In a large mixing bowl, cream together sugar and shortening.
2. Add in egg and molasses. Mix until well combined.
3. In a medium bowl, combine flour, baking soda, ginger, and spices until well blended.
4. Add flour mixture to mixing bowl, beating until well combined.
5. Roll dough into 1inch balls and roll the balls in granulated sugar.
6. Place them 2 inches apart onto ungreased baking sheets.
7. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
1. In a large mixing bowl, beat butter and caramel sauce til blended.
2. Add caramel extract.
3. Add enough powdered sugar that the frosting is thick and fluffy, but spreadable. Beat until fluffy.
4. Form cookie sandwiches by spreading the bottom of one ginger cookie with buttercream, and topping it with another cookie.
You must measure the molasses accurately. Too much, and the cookies will get sticky and goopy.