Monday, August 30, 2010

Belly Buttons

This is my eldest child....I had her when I was, not really.....I just can't imagine that I am the mother of someone that big...She started high school last week.....freaky I tell ya.
You know most teenagers don't really like to do what their parents say....except now, I will now ask my teenager to show you her belly button......................

TA DA! This is her belly button...that is Belly Button cookie. She found this great recipe in Better homes and Gardens magazine and has made herself quite famous. Everyone loves these cookies, they are so simple and so decadent. I have forbidden her to make them anymore, since they are solely responsible for five pounds.
They really don't look like anything much, but trust me...they are.
You are required to dip them in milk.
Almond Vanilla Dessert Sandwiches or Belly Buttons
adapted from Better Homes and Gardens
printable version
2 cups unbleached flour
1 cup ground almond flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cups granulated sugar
2 Tablespoons milk
1 tablespoon vanilla extract

6 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cherry extract

with an electric mixer, combine the cream cheese, powdered sugar and extracts. Beat until smooth and set aside.
With an electric mixer, beat the butter and granulated sugar together until smooth. In a bowl, whisk remaining dry ingredients together. Beat in vanilla and milk. Mix in dry ingredients.
Divide the dough in half and chill, wrapped for at least thirty minutes. Preheat oven to 350 degrees. On a floured surface, roll out half of the dough until 1/8 of an inch thick. With a 3 inch cookie cutter, cut the dough into circles. Re roll scraps and repeat. Do the same with the second half of the dough. Place half of the circles on baking sheets. With a skewer, cut a small round hole in the center of the other half of the circles, and place on a baking sheets as well.
Bake the cookies for 10-12 minutes or until golden brown. Let cool for a few minutes and then transfer to a wire rack and let cool completely. Spread the bottoms of the un pierced cookies with a dab of the cream and then top with a a cookie that has been pierced. Refrigerate to store.
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Melissa said...

This recipe sounds delicious! I don't have much patience for rolled cookies, but hmm...

Unknown said...

Mmmmmm, cherry & vanilla, two of my favorite flavors in a doesn't get any better.

carolee said...

Oh boy, cream cheese! I love it!

We may have to try this one..

...and the name!

Belly Buttons- LOL

Have a great week!

Anonymous said...

I definitely have to try these. I don't usually make rolled cookies either but I'll make an exception for these. Cherry and vanilla? Yum! Your daughter is beautiful!

jen said...

Oh dear, that would create some delicious pounds for sure. When are large curvaceous women going to be back in fashion??

PS, please make some meatloaf for my husband, I've forbidden it to enter my home. Erk.

White Hot Oven said...

How adorable is the name of these cookies? I love it! They look adorable and from the sounds of the recipes, I'm sure they're divine! I must try them :)

Reeni said...

Your daughter is gorgeous - just like her Mom! And I am loving these cookies - they look pretty special to me with that cream cheese filling! I could gobble a big stack full up in record time.

The Vreelands said...

These look to die for. Thanks for always sharing such fun recipes.

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