Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Frosting
By Shirley Floody a.k.a. G.G.
I must confess that I cannot believe I am not a diabetic by now. My brother and I should have been named Hansel and Gretel because being raised in my house was a sugary wonderland. My mom makes the most delicious desserts and decorated cakes. She decided to make these frosted butterscotch cookies that she came across in an old recipe book and I must say they were quite delicious. One bite and I was back frolicking through the gum drop mountains!
This is the last cookie recipe from our wonderful cookie exchange. I hope one or more of these delicious recipes inspired you to make some for yourself or loved ones this holiday season.
Have a blessed Christmas!
Prep time: 45 minutes
Baking time: 10 minutes per batch
Makes 60 cookies
- 1/2 cup shortening
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 8-ounce carton dairy sour cream
- 2/3 cup chopped walnuts
- 1/2 cup butter
- 3 1/2 cups confectioners sugar
- 5 teaspoons boiling water
- 1 1/2 teaspoons vanilla
- Additional walnuts (optional)
- Preheat oven to 375° F. Grease a large cookie sheet and set aside.
- In a large bowl beat shortening with an electric mixer on medium-high speed for 30 seconds. Add brown sugar, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally.
- Beat in eggs and vanilla until combined. Alternately add flour and sour cream to shortening mixture, beating on low speed after each addition just until combined. Stir in the 2/3 cup walnuts.
- Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 10 – 12 minutes or until edges are lightly browned. Transfer cookies onto a wire rack to cool.
- Spread cookies with Browned Butter Frosting. If desired, top with additional walnuts.
- In a medium saucepan heat 1/2 cup butter over medium-low heat until melted. Continue heating until butter turns light golden brown.
- Remove from heat. Stir in 3 1/2 cups confectioner’s sugar, 5 teaspoons boiling water, and 1 1/2 teaspoons vanilla. If necessary, stir in additional boiling water, 1 teaspoon at a time, to make frosting of spreading consistency. Use immediately. (If frosting starts to set up, stir in a few more drops of boiling water.)
By Joycey Miller
Darling little Joyce “claimed” that she can’t cook or bake but said she’d like to come to the cookie exchange anyways. She went pinning and found this recipe for Chocolate Marshmallow Brownie Cookies. Being skeptical of my impending illness based on her claim, I tasted them with caution. What a stinkin’ little fibber! Joyce CAN bake, and these cookies were delicious!
Joyce did show up a little late and had to add her frosting after she got here, but it was well worth the wait and how fun it was to watch Joyce master that icing bag. Now what is she going to do with that electric mixer she went out and bought just to make these cookies?
These cookies were chocolaty and gooey like a s’more and were very yummy. I’m on to you now Joyce. Maybe next time I need to plan a steak dinner exchange and see what you “can’t cook”.
- 1 milk chocolate cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 stick (1/2 cup) margarine, softened
- 1/4 cup milk
- 1 – 2 teaspoon vanilla (depending on your taste)
- 3 teaspoons cocoa
- 2 – 3 cups powdered sugar
- Mix all cookie ingredients together. Roll into 1 – 1 1/2 inch balls. Place on cookie sheet and bake at 350° F for 5 – 6 minutes.
- Pull the cookie sheet out of the oven and place 6 – 7 mini marshmallows on top of each cookie. Put the cookie sheet back into the oven for 2 – 2 1/2 minutes (no longer!) The marshmallows will slightly puff up.
- Let the cookies cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool. Once they are completely cooled, put the frosting on top.
- Combine all frosting ingredients with a hand mixer then frost cookies.