These are buttery heaven. Make ’em small and make many, cause they’ll be gone in a flash!
I had these first at a friend’s wedding shower, about 5 years ago and have thought about them ever since. So, I finally got the recipe and have a healthier version – that is now 7-year-old daughter approved!
Cookie Ingredients:
1 c. room temperature butter
1/3 cup heavy whipping cream
2 cups freshly ground flour
sugar for dipping and rolling
Grind your grain, I used hard white wheat for this one, but any traditional flour should work just fine!
Beat butter till smooth, then add flour and whipping cream until consistent dough. Remove and place in fridge for about 1/2 an hour.
Roll dough into small balls. Bite size or bigger, but one bite is less mess! Once in a ball, press and roll in sugar. I used powdered coconut palm sugar and regular cane sugar. I simply used a coffee grinder for it.
Place on baking stone or pan with parchment paper.
Bake for no more than 6 minutes at 400 degrees. If overcooked they will be dry and crumbly. I like the stone cause I can leave them on there a couple minutes before taking off to cool and they turn out perfectly!
Once cooled, spread butter cream frosting on the bottom and sandwich cookies together. I also used coconut palm sugar in place of traditional powdered sugar. You can also try these “healthier” alternatives Egg Vanilla Butter Cream, Allergy-Friendly Chocolate Butter Cream, or No-Sugar Chocolate Butter Cream Frosting.
Pour yourself a nice cup of tea and enjoy! Even better when you share with friends. You can also do fun colors with the frosting using a good natural food coloring.
