Day 17: Vanilla Meatballs
If you're from Rochester you've probably wondered into Wegmans a time or two. Well if you've ever ventured over to the baked good section and noticed the little mounds of cookie and icing then you would definitely recognize this type of cookie. This was my first time making these, but definitely not my last! I learned after the fact though that their icing is made with butter, while the ones pictured I simply used milk, powdered sugar and Tahitian vanilla. So the recipe listed below does include butter, and will turn out most similarly to what you might find in the popular grocery store.
2 cups AP flour
2 tsp baking powder
1 stick butter, salted
1/2 cup sugar
3 whole eggs, at room temperature
1 1/2 Tbs vanilla
2 cups confectioners sugar
2 tsp Tahitian vanilla
3 Tbs melted butter
2 Tbs milk or water
• Whisk together flour and baking powder
• Cream together butter and sugar, about 2 minutes. Add eggs one at a time, scraping down bowl until fully incorporated. Beat for 5 minutes.
• Slowly add flour mixture into butter mixture until dough forms, being sure not to over beat.
• Let dough chill at least 1 hour. Preheat oven to 350ºF and line baking sheets with parchment paper. Using a medium-sized ice cream scoop, place dough batter 1 inch apart of baking sheet. They will not spread that much. Bake 15 minutes and immediately remove to cooling sheet.
• While they're baking, make icing by whisking together confectioners sugar, vanilla, butter and milk or water in a medium bowl. Spoon on icing immediately after coming out of oven, being sure to decorate quickly after as well to prevent icing from hardening before being able to adhere your sprinkles or sanding sugar. Make about 20 cookies.
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