60 in 60: Day 41-Gypsy Creams

These cookies are a bit messy, but they're also a bit delicious. I made the Italian Buttercream for them first, but you should probably make the cream while the cookies are in the oven. These cookies (and the buttercream) were originally made on October 3rd.

Italian Buttercream

Ingredients:

'

1/2 c water

3/4 c sugar

3 egg yolks

1 c butter, softened

Stir the water and sugar in a saucepan over medium heat until the sugar has dissolved.

Cook, without stirring, until the mixture reaches the "soft-ball stage" (I just cooked it until it was really, really hot.)

Beat the egg yolks in a double boiler until pale.

Add the sugar-syrup to the yolks.

Place the mixture over barely simmering water and stir with a wooden spoon until the mixture lightly coats a metal spoon.

Put the pan in a bowl of ice water and stir until cooled. Or until your arm falls off, whichever happens first.

Beat the butter in a bowl until creamy.

Beat into the egg mixture.

Set aside until you're ready to use it.

Gypsy Cream Cookies

Ingredients:

1/4 c margarine

1/4 c butter

1/2 c sugar

1 tsp corn syrup

3 tsp boiling water

1/4 tsp baking soda

1 c self-rising flour*

1 c rolled oats

1/2 tsp vanilla

*For the self-rising flour you can add 1 and 1/8 tsp baking powder, 1/8 tsp salt, and a pinch of baking soda to 1 cup of AP flour to substitute.

Beat margarine, butter, and sugar until pale and creamy.

Melt the corn syrup in the water and stir into the butter mixture.

Gradually beat in the flour, baking soda, oats, and vanilla.

Bake at 375 on parchment paper lined cookie sheets for 15-20 minutes.

Cool completely.

Add red food coloring to the Italian Buttercream for a festive flair!

Sandwich cookies together with buttercream.

These were yummy, but messy. A fun treat when you're in the mood for something colorful!

Book Yield: 24 cookies (so 12 sandwiches)

My Yield: 22 cookies (11 sandwiches)