I just got my Challenge for June, for Daring Bakers... and I can't wait until the 27th to share it with you too! It is something I have wanted to make for a long time, but just never have, and now I HAVE to... excited!!
I still have a bunch of photos of things I made with my dad when I was at home. I'll try and harass him for the recipes and then show you on here sometime in the near future!
And I tried... I TRIED to make the cashew oat milk like Joy said... But I just couldn't drink it. It was nasty. If that floats your boat, then I applaud your taste buds, But I just couldn't stomach it. I really wish I had just eaten the raw cashews instead. and I'm really glad that I'm not lactose intolerant, because the cookie recipe I'm about to share with you is amazing dipped in milk if you cook them a little too long like I did. They are also good dipped in coffee.
When I saw these cookies, I HAD to try them. They have SPRINKLES! I have sprinkles in my cupboard... They have frosting IN them... I have frosting in my Fridge... match made in heaven!
I took a bunch to work, and they were a massive hit.... Sprinkles and Frosting, whats not to like?
Vanilla Frosting Cookies
1 1/2 cups Flour
1/4 tsp Salt
1/2 tsp Baking soda
3/4 cup Vanilla Frosting
1/2 tsp Vanilla
1/4 cup Brown Sugar
1/2 cup white chocolate chips
1/4 cup Sprinkles (more or less, whatever looks best to you)
Preheat the Oven to 350 F, and Line a cookie sheet with Parchment paper
Whisk the flour salt and baking soda together in a large bowl
In a separate bowl, Combine Frosting, egg, Vanilla and Sugar. Beat at medium/high speed for about 3 minutes
Add wet mixture to the Dry mixture and combine
Fold in the chocolate chips and the sprinkles
Drop by tablespoon onto the prepared cookie sheet, and bake for about 15 minutes, or until the edges are lightly browned.