If you’re one of the many who are sitting in self-isolation on this beautiful Saturday, you may be wondering when, if ever, things will begin to go back to normal. Although the Coronavirus may be keeping us indoors, there are still plenty of things you can do at home to keep your spirits high – and your children entertained.
One mood booster is to get a little nostalgic and begin remembering all the great things you used to love before things got crazy – even years ago. Remember Dunkaroos? Right! Those cookie and icing treats were the highlight of your lunches. Something about them always puts a smile on your face. They might be more difficult to find in grocery stores now (or you may not want to risk the trip). You can actually make your own at home! And, chances are, you’ll have many of these ingredients already.
So get the kids and spouse together and have a little fun trying out new recipes and bonding. This will definitely be one you’ll come back to again and again.
The Recipe.
Recipe from the Tasting Table Test Kitchen
Yield: About 75 small cookies
Prep Time: 20 minutes, plus 2 hours chilling time
Cook Time: 5 minutes
Total Time: 25 minutes, plus 2 hours chilling time
INGREDIENTS
For the Cookies:
1¼ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup butter
⅓ cup light brown sugar
1 large egg
½ teaspoon vanilla
For the Frosting:
½ cup room-temperature unsalted butter
2 cups confectioners’ sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1 to 2 tablespoons whole milk
½ cup rainbow sprinkles
DIRECTIONS
1. Make the cookies: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2. In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.
3. Reduce the mixer speed to low and add the flour mixture until just combined. Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days.
4. While the cookies are chilling, make the icing: In a stand mixer, beat the butter and confectioners’ sugar until light and fluffy, 2 minutes. Add the salt, vanilla and 1 tablespoon of milk, and beat until smooth. Continue adding milk until the frosting is fluffy, then gently stir in the sprinkles.
5. Preheat the oven to 350°. Line a cookie sheet with parchment paper and set aside.
6. Lightly flour a kitchen surface, then place the dough on top and lightly flour the dough. Using a rolling pin, roll the dough to a ⅛-inch thickness. Use a small cookie cutter to punch out shapes and transfer them to the prepared baking sheet.
7. Bake until the bottoms and edges of the cookies turn golden brown, 5 to 7 minutes.
8. Remove the cookies from the oven and transfer them to a cooling rack. When they’re completely cool, dip in the frosting and serve.
