Serendipity Recipe: Butter Cookies from Leftover Cakes

This is not the butter cookie recipe I used when I was 9 years old. This is a serendipity recipe that I recently discovered while making cake balls with my daughter Katy.

Katy and her first butter cookies

I had some leftovers of yellow butter cake and buttercream from a birthday cake I made for a customer. I usually use these leftovers to make cake balls as Katy's snack. When Katy and I were mixing the butter cake crumbs and buttercream, I realized that the texture of the batter is very similar to the butter cookies I used to make when I was younger. So I took out the cookie cutters and started molding cookie dough on cookie sheets. I preheated our oven toaster on low heat and placed the cookie sheets in the oven. I baked them for ~30 minutes or until the top part of the cookies turned slightly brown and our house smelled like vanilla and butter! It turned out crisp on the outside and chewy inside, just how I wanted it to be.

It's a good recipe for baking with children 3 yo and up. 

So here's the recipe:

BUTTER COOKIES 

Ingredients


3 cups yellow butter cake crumbs
1 cup buttercream (room temp)

Procedure

1. Preheat oven toaster in low heat setting for 15 minutes.
2. In a large bowl, mix together cake crumbs and buttercream using hands.
3. When the batter is evenly mixed together, mold them into balls and press with folk to flatten out. You may also use a rolling pin and cookie cutters. If the dough becomes too sticky, dust it with flour.
4. Place the molded dough on cookie sheets and put inside the oven.
5. Bake for 20-30 minutes or until the top part of the cookie turns light brown.
6. Immediately remove the cookies from the sheets and transfer to another cookie sheet or pan to cool.

Bake with love!!!