"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

birthday cake coolie sandwiches Recipe

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This recipe for birthday cake coolie sandwiches, by , is from The stanback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

cornelia stanback


1 cup sugar
11 tbsp. butter room temp.
2 tsp. baking powder
1 tsp. salt
1 tbsp. vanilla extract
1/4 tsp. almond extract
2 large eggs room temp
3 cups flour
2/3 cup whole milk room temp.
2/3 cups rainbow jimmies

1. Preheat oven to 400F. line the baking sheet with parchment paper.
2. Add sugar and butter together in a large bowl and beat with a hand-held mixer until light and creamy about 2 minutes.
3. Add baking powder, extracts, and salt and mix until combined.
4 Add eggs, one at a time, until completely combined, Scrap the sides of the bowl as needed.
5. Add one cup of flour to the butter mixture and mix until completely combined, Add 1/3 cup milk and mix until combined. Repeat. Finish with the last cup of flour and mix until just combined.
6. Add 2/3 cup of rainbow jimmies to the battle and gently combine.
7. Using a large cookie, scoop out batter and place cookies sheets and 2 inches apart. Bake for 8-10 min., or until edges are slightly golden brown.
8. Remove from oven and let them cool completely before adding frosting.

*see personal note: whipped Vanilla Buttercream recipe.

Number Of Servings:
Number Of Servings:
9 sandwich
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
o 1 c.(2 sticks) butte, softened
o 2 tsp Vanilla Extract
o 1 tsp Almond Extract
o 32 oz (8cups) confectioners sugar, sifted*
o 2 tbsp, whole milk (you can use to 1/2 cup if you need a loose, creamy consistency)
o pinch salt
o *You can use as little as 4 cups if you want to decrease sugar

1. Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 min.)
2. Add vanilla and almond extract.
3. with the mixer on low, slowly add in confectioners sugar, milk, and salt; frequently scrape sides and bottom of the bowl.
4. Once incorporated, whip frosting for at least 3 min on medium high. (My mixer went for 7 min)
5. If frosting is to thick to spread, gradually beat in additional milk.
6. Store in refrigerator up to 2 weeks. Rewhip before using.




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