What Are Your Favorite Holiday Sweet Recipes?
Of the many hundreds of cookie recipes within the creative baking repertoire of Brooke O’Dell, owner of Sugar Drop Inc., at 7020 Church Street East in Brentwood, she chose to share the following recipe for whoopie pies because she believes these cookie-cake-pie concoctions are highly underrated.
She says this recipe is a great shortcut version she created years ago as a fun and simple holiday cookie for parties.
“Any time you can have an excuse to shove yummy cream cheese frosting between two cookies, you can sign me up!” Brooke says.
Starting this time of year, Brooke says she adores “anything red velvet” she can get her hands on.
“When finished, this cookie looks like you spent all day in the kitchen. Cookie baking can be overwhelming during holiday seasons because there are so many choices for good recipes,” she says. For me, I stick with my old faithful recipes, and this is at the top of my list.”
She says varying the same cookie with different toppings is always a plus.
“This recipe is great for young bakers, and also is one of Santa’s favorites—so we’ve heard.”
As an on-site party store, Brooke also sells baking supplies, various celebration items and other sweets, such as handmade, signature cakes, tubs of homemade buttercream, brookie bars and other grab-and-go treats.
WHOOPIE PIES from Sugar Drop Inc.
1 box red velvet cake mix
1/3 cup oil
4 ounces cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
Pinch of salt
1/2 teaspoon vanilla extract
3-4 cups powdered sugar
1/4 cup heavy cream
- 1. Combine cake mix, eggs and oil in a bowl.
- 2. Drop by small, rounded spoonfuls on a cookie sheet and gently press down to make flat circles.
- 3. Bake at 350 degrees for 10 to 12 minutes until tops are slightly cracked and cookies are set. They will still feel soft to the touch. Allow cookies to cool.
- 4. In the bowl of a standing mixer, beat cream cheese and butter until combined. Add vanilla and powdered sugar 1/2 cup at a time until all combined.
- 5. Scoop the mixture into a large, clear, food storage bag and squeeze to one corner. Cut the corner of the storage bag.
- 6. Pipe a circle of frosting on half of the baked cookies. Top the frosted cookie with the second cookie and gently press together.
- 7. Roll cookie pies in crushed peppermints, mini chocolate chips or sprinkles, if desired.
Creative cooking runs deep in Lynda Stone’s family. She caught the passion for food preparation and baking from her grandmother, mother and aunts, which led to her opening Puffy Muffin Inc., at 229 Franklin Road in Brentwood. Likewise, Lynda’s daughter, Kristi Elzinga, learned to bake and cook at her mother’s elbow, and now serves as chief executive officer at the bakery and restaurant.
Kristi wanted to share a special family recipe for “Nui Nui’s Crescents,” because it is a cookie from her great-grandmother, who, she assures, was a wonderful cook.
“These cookies are covered in powdered sugar and look like snowballs,” Kristi says.
NUI NUI’S CRESCENTS from Puffy Muffin Inc.
1 stick butter, softened
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecan pieces
1 1/4 cup flour, sifted
1 box powdered sugar
- 1. Combine all ingredients, except for the powdered sugar, and mix well.
- 2. Roll dough into 1 1/2-inch balls, or into a curved, crescent shape.
- 3. Bake in oven preheated at 300 degrees for 30 minutes, or until barely brown. Allow crescents to cool.
- 4. Roll each crescent cookie in powdered sugar.