February 7, 2012
I found the recipe on the blog Two Peas and Their Pod, but a quick search will bring up a bunch of different sites with the same recipe. I found the cookies to be really dry, but MM and all of my reliable tasters at work loved them. The buttercream frosting, however, is one of the most delicious things I have ever tasted. The frosting does not get very hard though, which makes packaging and transporting the cookies a little messy. And a warning: when I made this recipe, I ended up with 95 cookies. It probably would have been closer to 100, but I didn't roll some of the dough as thinly as I should have. Also, do not attempt this recipe without a heavy duty stand mixer. I have a 5 quart Professional Kitchen Aid mixer and the dough was creeping up the blade and trying to jump out of the bowl. I would also recommend separating the dough into 3 sections (instead of 2) before refrigerating it - it is just easier to deal with later on.