Guest Blogger Friday {#4}

I've been jumping in excitement {not literally. But inside, yes.} to post today's guest blogger! It's Julie from White Lights on Wednesday! She's SO sweet and amazing and her recipes are awesome. I could go on. But really, I love her... In a non-creapy sort of way, that is. You could call us BFFS. As in "Blogging Friends Forever". You betcha! I just love how she made her recipe "Sophie-Appropriate". That's pure awesomeness right there. 

Hi Everyone!
I'm Julie from White Lights on Wednesday!
I'm really exciting to be on Sophie's blog today and meeting all of you!

Since we don't really know each other, and I'm totally awesome - ha! - here's a little about me.  I live in Arizona.  Yes, it's stupid hot in the summer.  I love to cook and bake.  I'm pretty much obsessed with freshly clean sheets, they're amazing!  I LOVE Love love to eat cookies.  And I like wine and whiskey.  Not together though...ewww.  


There.  Now we can be friends.  :)


To give you an idea of what goes on over at my blog, here are some of my readers' favorite posts.

(1) Thin Mint Knock Offs
(2) Chocolate Wasted Cake
(3) Get Organized: The Blog

Now, being addicted to Sophie's blog made it really easy for me to decide that I wanted to make cookies today.  The hard part was figuring out which ones to make.  There are so many endless possibilities.  

  

  

Then I remembered a post I saw a while ago.  All I had to do was make a minor adjustment so everything would be perfect for Sophie.  Of course I had to pay a little homage to one of my all time favorite dessert bloggers, Heather.

Chocolate Sprinkle Sandwich Cookies
From SprinkleBakes


Ingredients:
10 1/2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder  {Heather uses dark cocoa powder}
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup rainbow jimmies/sprinkles
Twelve 6" to 8" lollipop sticks, optional


Directions:

1. Line 2 baking sheets with parchment paper (or Sil-Pat); set aside.
2. In a large bowl, beat butter on medium speed until creamy.  Add sugar, cocoa powder, baking soda, and salt.  Mix until well combined.
3. Mix in the vanilla and egg.  Scrape the sides of the bowl as needed.  Mix in the flour.  Dough should not be sticky.
4. Fill a small bowl with sprinkles.
5. Measure out dough by level tablespoons.  Roll dough into a ball between your palms into a ball.  Roll dough in sprinkles until coated.  {I found it helped to gently drop the dough ball into the sprinkles to press them into the dough.}  Place sprinkle coated ball onto baking sheet.  Repeat with remaining dough.  Place in refrigerator for 30 minutes.
6. Preheat oven to 375 degrees F.
7. Bake for 12 minutes.  Cool on baking sheet for 2 minutes.  Remove cookies to wire rack and cool completely.

Filling:

8 tablespoons unsalted butter, softened

1 to 1 1/2 cups powdered sugar

1 teaspoon vanilla

Directions:

1. Beat butter and powdered sugar in a large bowl with a hand mixer on low speed.  When almost incorporated, add vanilla and beat on high speed until light and fluffy.
2. Transfer to a piping bag and fill cookies, or fill by spreading frosting on cookies with a small spatula.

Insert lollipop sticks into filling so that cookies stand on their side.  Eat and be happy!

I hope you'll try these cookies out.  They are seriously wonderful.

Colorful, chocolaty, almost cakey.  Happy.  Above all happy.

Thanks so much to Sophie for having me today. 

You make me smile and I'm glad to call you friend.