Graham Cracker Cookies with Left over Frosting

 

Looking for an easy no bake treat?  Every wonder to do with that left over frosting? 

Here’s a quick and easy cookie recipe!  Around here we make graham cracker cookies with left over frosting!  It’s an easy no bake treat and the kids will love them!!   When I was a kid my mom used to make these when she had left over frosting.  Funny, thing is I do not remember the cakes that she made with the frosting but I remember these cookies!  I love these cookies in fact right now they are tempting me!!!  I’m trying to be good ….  Ok, I might have had one ;)  These cookies are an easy after school treat or a quick treat to take last minute to a party.  Today, I used up that extra frosting from a cake I made on Sunday and served up a fun after camp treat!   

So what do you need?  Simple -  a box of graham crackers ( I used honey graham crackers) and frosting!  Now, if you want to make these even easier you can use store bought icing to make these cookies but I used the frosting recipe below. 

 

 

Buttercream Icing

Wilton Recipe – click title for printable recipe from Wilton

 

Ingredients:

• 1/2 cup solid vegetable shortening

• 1/2 cup (1 stick) butter or margarine softened

• 1 teaspoon clear vanilla extract  - I used Almond Extract in my frosting

  Easy-Add clear vanilla extract Add to shopping list clear vanilla extract

• 4 cups sifted confectioners' sugar (approximately 1 lb.)

• 2 tablespoons milk

Makes:

About 3 cups of icing.

 

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

 

 

You might want to file this recipe for a quick and easy after school treat since we are getting ready to head back to school! 

What’s your favorite after school treat for the kids? 

 

Enjoy!

Amy