{Very Berry Milkshake Cookies}

There was a spider in my shower.

A big one. Just sitting there. Looking at me.

Seriously dude? That is NOT cool. You don't see me coming into your little spider bathroom, do ya?

DO YA?

No.

I hate spiders. Like, scream like a little girl hate. I've been known to cry. I realize that I am like a zillion times bigger than them, but NO.

I'm a farm girl. Bugs do not bother me. Bees? Wasps? I don't freak out and run away. When I was a kid my brother and I used to catch garter snakes. I dug worms with him to go fishing. I had a pet bullfrog. And mice, hamsters, and gerbils.

I'm pretty friendly when it comes to other creatures.

Just not spiders. With their creepy 8 legs and creepy 8 eyeballs.

I blame my second grade teacher. In her science class I learned of the extra eyeballs. Folks, it freaked me out. I've never been the same since. This is on your head, Mrs. Yochum!

Anyway, back to my shower. He was just sitting there and I wasn't having in. No one to cry to, I was home alone. I didn't dare leave the room for fear he'd take off and then he could be ANYWHERE. There was nothing to smush him with other than toilet paper and my bare hands. NO.

I squirted him with toilet bowl cleaner. I love you Tidy Bowl!

I'd apologize to the spider for his untimely demise, but NO.

Afterwards, I was emotionally wrought. I needed a cookie.

Luckily, I had these.

I had every intention of calling these 'Lightly Lemon Cookies with Berry Butterceam", then the Bean ate one. He declared they tasted JUST like a milkshake. Later, the husband ate one. He said something like "OMG, he is right. MILKSHAKE COOKIES". My hubs is the normal, "Yeah, that's good", "those are OK", "I like them", or my personal favorite "they aren't bad". Well, YAY, I'm so glad to know they 'aren't bad'. Le sigh. However, he used the word "astonishing" with these cookies. I'm prrrrrrrrretty sure they are going in the Favorites File.

I started off with a recipe for New York Black and White cookies and adapted to what I wanted.

If you've never had a Black and White (and I haven't), they are an amazing texture. Somewhere between a Whoopie Pie & a Sugar Cookie. In other words, perfect. Whoopie Cookie!

One finished, I topped with a Mixed Berry Buttercream, or as it is now known in my house, Milkshake Buttercream.

These cookies are fat, fluffy, tender, and delicious. I hope you all love them as much as my family.

These are a great cookie for summer.

A summer with few spiders, I hope.

Tina



OH, and since my kid is weird, here is how he likes his. Gross, right?

He only used a fork because I MADE him. Can you imagine THAT mess? Ahh... teenagers.


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Very Berry Milkshake Cookies
Recipe adapted from Black & White Cookies by Bakingdom
Yield: approx 18 cookies

 For the Cookies:
1 cup cake flour
1 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest*
1 Tablespoon fresh lemon juice*
1/2 cup milk 

*This is a very light lemon flavor, but if you are not a fan you can skip the lemon.

Preheat to 375 degrees F

In a large bowl, mix together your flours, baking powder, and salt.

In another large mixing bowl, beat the butter until creamy. Add the sugar in a little at a time, and mix again until light and fluffy. Add the egg & egg yolk. Beat again until fluffy. Scrap the sides if needed. Add 1/3 of the flour mixture and mix until just combined. Follow with half the milk, again mixing until just combined. Repeat process 1/3 of the flour, then the other 1/2 of the milk, ending with the last 1/3 of flour. Add the lemon zest, lemon juice, and vanilla. Mix in quickly and lightly. Be careful not to overmix.

Drop the batter onto parchment lined cookie sheets. These are large cookies, I just a 2 Tablespoon scoop. Leave 2" between cookies. Bake until firm and the edges brown. About 15 (to 18) minutes. Cool on cookie sheet for a few minutes before moving to cooling racks. Cool completely before icing.



Milkshake Buttercream
(Mixed Berry Buttercream)
Recipe by Tina @ Sugar Bean Bakers

1/2 cup butter, at room temperature
2 cups powdered sugar
1/4 cup solid shortening (crisco, etc)
1/4 cup finely crushed berries**
1 Tablespoon heavy cream Or 1 Tablespoon melted and lightly cooled white chocolate

**I used a mix of strawberries, blueberries, red raspberries, and blackberries

Beat butter and shortening until fluffy. Add powered sugar and beat. Beat in the heavy cream, or melted chocolate***. If using chocolate, be sure to add it WHILE the mixer is going.  Add in the berries. Mix until combined.

***the wateriness of the berries tends to 'break' the buttercream. The heavy cream or melted chocolate will bind it back together.

Spread on top of cookies.