I’m not pregnant.
Or writing a cookbook.
… I’m moving!
You know how my boyfriend & I have been in a long-distance relationship since I graduated from college (over two years ago)? Well… we’re officially not anymore.
On Monday I found out that the job I applied for last September… the job I: took a written test for, interviewed, took a medical test, took a physical test, took a psych test, and did a background check for…
No big deal.
peanut butter cup treats in the last 96 hours. Right now I’m probably on the freeway, blasting Adele and the entire Michael Buble Christmas CD, with a suitcase stuffed full of super important things, like a miniature Christmas tree, lip gloss, and muffin pans.
So for the next few weeks, my life is going to look like this:
Home for Christmas.
Apartment-hunting. <– Excited.
Moving in with my boyfriend.
… basically being an adult.
So if there’s a sudden lack of sugar… or perhaps a surge in How Do You Live With A Man? posts… you’ll know.
In the meantime, sugar cookies!
Crisp, buttery sugar cookies covered in vanilla frosting and sprinkles. Festive!
And some not-so-festive-but-still-super-cute cookies:
Get on this!
Vanilla Buttercream Frosting
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar
2-4 tablespoons milk
Cut with cookie cutters and place on baking sheet about two inches apart. Bake for 7-8 minutes, or until beginning to turn lightly golden around the edges. Allow to cool a few minutes on the cookie sheet before removing to wire rack to cool completely.
To make the frosting, beat the butter and shortening until light and fluffy. Add vanilla and salt and mix. Beat in powdered sugar, 1 cup at a time, scraping down side of the bowl as needed. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additional milk until frosting is the spreading consistency you desire.
When cookies are completely cool, frost and decorate with sprinkles. Enjoy!
Source: Cookie recipe barely adapted from Betty Crocker’s Cooky Book, 1963. Frosting recipe from Pillsbury Fall Baking, #93.