Back to school season is in full swing. While the school supply aisles have been crowded with eager students, I have been busy coming up with different ways to reinvent traditional school treats for our partnership with Sprinkles and Grins, a website brought to you by Betty Crocker & Cake Mate. Over the next few weeks, I will be sharing some of my favorite back to school treats as well as telling you about a great way for you to get involved!
If you like to write notes on your kids’ lunchtime napkins, then I have a treat for you. Growing up, my mom used to include a sweet note on my napkin every day. There was always a surprise in the bottom of my lunch pail. With these Napkin Note Cookies, you can write your heartfelt sayings right on the cookie. Easy, exciting, and fun to eat, this sweet and clever treat is the perfect surprise for your special someone.
You will need:
- Sugar Cookie Recipe ( I used Karen’s Cookies Basic Rolled Sugar Cookie Recipe)
- Heart Shaped Cookie Cutter
- 1 pouch of Betty Crocker Chocolate Cookie Icing
- 1 pouch of Betty Crocker White Cookie Icing
- 1 pouch White Cake Mate Bakery Icing
- 1 pouch Pink Cake Mate Bakery Icing
Bake heart shaped cookies as directed. For white cookies, outline each heart shaped cookie with White Cake Mate Bakery Icing + for chocolate cookies, outline each cookie with Chocolate Betty Crocker Cookie Icing. Wait 3 minutes until icing has semi-dried. This will build as your dam so that the cookie icing can flood in and not drip over the sides.
Once your outline has become semi-dry, flood chocolate cookies with Chocolate Betty Crocker Cookie Icing & white cookies with White Betty Crocker Cookie Icing.
Wait at least 15 minutes for icing to harden.
Attach small Cake Mate writing tip to Pink Cake Mate Bakery Icing and write your message on each cookie. Allow cookies to dry for at least one hour and pack the following day in school lunches.
Basic Rolled Sugar Cookie Recipe from Karen’s Cookies
- 1 cup butter, softened
- 1 cup superfine sugar, or granulated sugar, processed in blender or food processor for 30 seconds
- ½ tsp. Salt
- 1 large egg
- 1 large egg yolk
- 2 tsp. Vanilla extract
- ½ tsp. Almond extract or emulsion, optional
- 2 ½ cups all-purpose flour.
- Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed.
- Add yolk, beat well. Add whole egg, vanilla and optional almond extract and beat until well-incorporated.
- Add flour; beat at low speed just until flour is mixed in; do not overmix.
- Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
- Preheat oven to 375 degrees. Dust work surface and rolling pin with flour.
- Roll dough to 1/4″ thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans.
- Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes). Remove from cookie sheets to cooling racks and cool completely before decorating.
Photography by: Chantel Elder of Eleakis & Elder Photography