Butter cream cookies.

I’ll title this how to reuse left over buttercream. I’ve had leftover icing sitting in my freezer for months now and i thought, why not turn it into something else.

Buttercream cookies

3cups of buttercream
3cups of flour
2 eggs
2 teaspoon + 1/4 teaspoon of baking soda
1.5 cup of rolled oats (quaker oat)...you can use Chocolate chips, coconut, toasted groundnuts, raisins, m&m’s (any thing you’d like in a cookie)

Directions

-Mix buttercream and eggs together.
-Mix flour, baking SODA and oats or choc chips together)
-Add everything together, it should form a stiff dough.

-Roll into medium sized balls (i’ll suggest making them slightly bigger than the balls in the first video) or use an icecream scoop to get same sized cookies. Place them on a properly greased baking tray, give room because these cookies will spread as they bake.

-You can decorate it with a fork like in the video or bake as is (i eventually did both).

Bake at 280 degrees for 10mins or until it starts to brown on the edges.

Take out from the oven, allow to rest for few mins before transferring to a wire rack to cool down completely.

They will have a soft cake like texture while hot.

Enjoy...

P.s-: quantity of cookies you get will be determined by how much mix you have and the size of your cookie balls.