One Great Cookie: Graham Cracker and Frosting
When my mother made a birthday cake, she took it seriously (as did her kids). Layered and lovely, the cake bedecked and bedazzled a cake plate in a fashion worthy of celebrating someone’s arrival into the world. Her Rococo scrolls, fanciful flowers and cursive loops of frosting in baby blue, egg-yolk yellow and spring green would have made a Faberge′ egg jealous.
In the fridge, buried behind the milk carton and orange juice jug, hid the collateral cake treasure: extra butter cream frosting. The small tub held a confectioner’s rainbow of frosting blobs —blobs of color mushed, squished, and spread to fit in the container and still allow for the important Tupperware burp. The stash was destined to grace the perforated wafers of the Graham Cracker, a sandwich cookie like no other. The year was 1964 and from that day on madeleines, macaroons and moonpies took a back seat to this homemade cookie hybrid.
A Frosting Worthy of Cake and Cookie
Lush Cream Cheese Frosting
- 8oz cream cheese (1 package at room temperature)
- 12 Tablespoons butter (1 1/2 sticks at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional flavoring, your choice)
- 3 Cups powdered sugar (sifted)
|Using electric mixer with paddle attachment, beat room temperature cream cheese on medium speed until fluffy.|
|Add room temperature butter, one tablespoon at time and incorporate thoroughly|
|Add extracts, blend thoroughly|
|Add powdered sugar cup by cup, mixing thoroughly until smooth.|