Best friend Meredith spent this past weekend with us – her second visit this summer. I’m always bummed when it’s time for her to go and I know DVH feels the same. This time he even told her he didn’t want her to leave but she’s got responsibilities – law school, an intership, a cat named JD.
We had a great couple of days, though: lazy mornings on the couch, an outlet mall trip, an in depth discussion about the J.Crew snow leopard print cardigan versus the “regular” leopard print, chats about upcoming weddings and gatherings (namely our looming 10 year high school reunion) and a fantastic dinner with more best friends at Distrito.
Side note: If you ever find yourself planning a Philly-based girls night out, go to Distrito in University City. Jose Garces has the place fitted with pink walls, swings, plaid chairs and floral tables. But the food! Oh, the food. Get the ceviche…and the esquites…and the flourless chocolate cake.
Back to Mere’s visit.
It was at dinner that she conducted an informal survey: Chocolate sprinkles or rainbow sprinkles?
It was 3:1 in favor of the rainbow variety. Mere could not be swayed, she’ll take the chocolate sprinkles any day and swears up and down that they really do taste like chocolate.
Of course, this conversation led to one about whether they’re called sprinkles or jimmies. (Sprinkles, obvs!) And then that led to a conversation about jimmies that I neither want to nor will discuss here. Trust me.
I wasn’t sure my old oven would be able to produce a cookie that kept its height and soft texture, but low and behold it did a top-notch job! The cookie itself isn’t all that sweet, but the icing is! So, as the recipe suggests, don’t eat these hot out of the oven; give them a chance to sit and…mingle.
Since this recipe makes a ton of cookies (4 dozen!) I figured I could spare one for my dear friend…
This one’s for you, Mere.
Really? Chocolate sprinkles?
She knows I love her anyway Recipe’s below…have at it!
Source: The Novice Chef Blog
For the cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temp
2 cups granulated sugar
1 teaspoon vanilla extract
1 and a 1/2 cups sour cream
For the frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
In a medium bowl, whisk 5 cups of the flour, the baking soda, and the baking powder; set aside.
In the bowl of a stand mixer cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.
Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly mixed.
Add the eggs, one at a time beating until each is incorporated.
Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat slowly until just combined, about 30 seconds.
In order to obtain the right consistency for rolling, add additional flour to the dough, 1/4 cup at a time (up to 1 cup more flour).
Divide dough into two sections.
Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.
Chill in the refrigerator overnight.
Preheat the oven to 425 degrees.
Line two large baking sheets with parchment and set aside.
Generously flour a work area and rolling pin.
With a rolling pin, roll the dough out to 1/4-inch thickness.
Using a 2 and a 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.
Bake for 7-8 minutes, until pale golden.
Immediately transfer cookies to a wire rack to cool.
To prepare the frosting, cream together the butter and vanilla in the bowl of a stand mixer.
Slowly beat in the powdered sugar.
Once smooth and creamy, add in the heavy cream, 1 tablespoon at a time, until the desired spreading consistency is achieved.
Once cookies have cooled completely, frost and add sprinkles.
Allow frosting to set, then store in an air-tight container.
Let cookies sit overnight before serving to allow the flavors to develop.