This is a post that gives a nod to a great idea that wasn’t mine.
If you personally know someone who juggles a lot of activity—family, work, exercise, high-maintenance hair—seemingly without much help, they have to have tricks up their sleeve. This might be one of those tricks.
Let’s say you get a last minute request for snacks or bake sale items from a family member. Even if you love to bake, having to do it high volume and the on the spot can be complicated, dreadful and loathsome. What to do?
The trick is not baking cookies, or buying pre-baked and pre-decorated sugar bombs from the store grocery. It’s not even getting sticky with rice cereal marshmallow treats….It’s taking crunchy storebought cookies and making sandwich cookies out of them. This project is also convenient if you are living in temporary housing with no oven in sight, but you are invited to a party and need to bring a treat of some sort.
One of the many Christmas cookie magazines* that comes out every fall mentioned this pretty awesome tip , which I’ve expanded into more step-by-step list of instructions.
- Regular crunchy packaged cookies
- Rubber gloves
- Plastic sandwich and snack containers
- Sandwich bags
- A variety of flavored toppings: chocolate, Nutella, mocha frosting, other thick creamy frosting, peanut butter
- Two (2) jars of marshmallow fluff
- Pack of Cardstock or construction paper for stacking bags of prepped cookies later
- Optional: sprinkles if you are feeling whimsical, or delirious, or both.
- Take it all home, unbag it, and clear a kitchen counter.
- Take the bowls or recyclable sandwich and snack containers out of their packaging and set them out individually, without a lid.
- Put at least two (2) dollops of marshmallow fluff in each bowl
- Add one (1) dollop of each flavor topping to each bowl.
- Mix each bowl with its own spoon.
- Put a clean butter knife, rubber or silicone spatula in each mixed topping fluff bowl.
- Put on the gloves.
- Split the cookies into pairs, and then divide the pairs evenly in among each topping fluff mix. Each type of flavor of frosting mixture gets its fair share of cookies.
- Spread the frosting mixture on the flat side of one cookie in each pair.
- Mush the flat side of the other cookie on top of the spread topping.
- Repeat until all cookies are proper sandwiches.
- If you bought sprinkles, pour them on a plate. Roll the frosting side of each sandwich in the sprinkles.
- Refrigerate cookies to let frosting get stiff, nonsticky and cool; about 20 minutes.
- Then take sandwich bags and put 2 pairs’* of cookies in each bag–*=its you or your project’s preference here.
- Stack them on a plate or in a large enough “to go” plastic container. IF you’re worried about the bags getting gooey from stacking, use cakeboard or sheets of cardstock between each layer of bagged cookies. Refrigerate overnight.
- Remove gloves.
- Rinse off what little cutlery and non-recyclable tableware you used to frost the cookies, put it in the dishwasher.
- If you used almost all recyclable sandwich containers, you can rinse and throw these in your big community recycling blue bin. If your community has no recycle bin, wash and reuse the those sandwich containers or wash and pass them on to someone else in the future.
- ‘For godsakes get some sleep. The magazine didn’t suggest this but I don’t think they’d disagree either.
- In the morning, pull the plate of cookies out of the fridge. Put the bags of cookies in a plastic container if you haven’t already.
- Send them off to school or work with the person who requested them, with a gentle “please don’t ask me the night before” look on your face.
- Take a nap if you can, if not there’s always more coffee until it’s five o’clock, or time to go.
*=I don’t remember which magazine it was, but I can narrow it down to about 3 it was most likely to appear in: Christmas cookies, a BHG special interest publication; Taste of Home Christmas cookies (full size magazine, not the quarter size magazine, with tear-out card pages sold at checkouts near the breathmints); Cuisine magazine Christmas cookies. If I do find it again I will update this post. Most of these magazines are re-issued every year with a new cover, and slightly changed recipes.
CAVEATS: Obviously, if you are providing snacks to children who may have nut allergies, peanut butter, almond butter, marzipan, almond paste, nutella are all out of the question for ingredients. Also don’t use German chocolate cake frosting as it has nuts in it.
Come to think of it, nut allergic children probably can’t eat mass-produced cookies. Machines that make cookies are also machines that crush nuts, or share a factory space with nut-crushing machines.