Yikes. So you remember that cereal milk buttercream frosting I made for E's birthday cake? Well, as big as the cake was, I still had at least a full cup of sticky goodness left over after frosting it. You know how much I hate to waste things. I just couldn't throw it away, and while I'm not above putting frosting on... oh, maybe a waffle at breakfast, or even (gasp!) stirring a spoonful into a hot cup of coffee, enough was enough. It had to go. Of course, there was also an almost full box of Lucky Charms sitting waiting for someone to liberate it. See, as much as E loved them as a kid, after his birthday breakfast was over they went into the cabinet of shame next to the Oreos. I've been doing a 40 Bags in 40 Days challenge for Lent, and the kitchen pantry is one of the areas that needed unloading. Any half boxes of anything, any past expiration date cans, anything I bought thinking it would be useful (or worse, because it was on sale!) went out! I donated a bag to the food pantry at church and a bunch went straight into the trash. That big box of marshmallow ick? Into cookies. Where else? I used my favorite chocolate chip cookie recipe for the base and went from there. And even if these cookies are the size of my hand, I just had to sandwich them together with a big shmear of cereal milk buttercream. And then I gave them all away.
Lucky Charms Sandwich Cookies
2 sticks unsalted butter, at room temperature
3/4 cup raw sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 tsp. baking soda
1/2 tsp. kosher salt
2 cups Bob's Red Mill White Whole Wheat Flour
1/4 cup whole wheat flour
1 tsp. vanilla extract
2 cups Lucky Charms cereal
1 cup of Cereal Milk Buttercream
Preheat your oven to 375 degrees. Line baking sheets with parchment. In the bowl of a stand mixer, beat butter and sugar until fluffy and pale. Add egg and almond extract and beat until just combined. Sift flour, baking soda, and salt and add to the mixer at low speed. Scrape the bowl and mix until just combined. Fold in cereal. Drop dough by rounded spoonfuls onto prepared baking sheets and bake for 12-14 minutes or until golden. Allow to cool for five minutes on the sheet before transferring to wire racks. Smear cookies with a generous tablespoon (or two!) of buttercream and sandwich together.