Wow, posting three days in a row!  Feeling a little more settled and not so frazzled these days.

I’m finishing up a cookie order for a sweet table for a dear friend’s wedding.  I made all of her favorites.  Oatmeal Raisin Sandwich Cookies(pictured),  Snickerdoodles, Raspberry Bars, Chocolate Chip with M & Ms the colors of her wedding, Peanut Butter Chocolate Chip Bars, and Iced Sugar Cookie Hearts, with icing the color of her wedding, of course!

This cookie tastes as delicious as it looks.  I use the smallest cookie scoop so that the cookies are uniform and don’t come out too large.  Simply make my Oatmeal Raisin Cookies and the filling below.  Add any ingredients to the cookies you like.  They’d be delicious with walnuts and craisins or pecans, mini chocolate chips and raisins.

The cookie recipe makes about 3 dozen large cookies.  If using a small scoop, the recipe should yield about 5 dozen cookies or 2 1/2 dozen sandwich cookies.

It is very rare that I use shortening or margarine in a recipe.  It is needed to create the fluffy texture and will hold up nicely in the heat.

Fluffy Cookie Filling

1/4 cup softened butter
1/4 cup softened margarine
2 tablespoons shortening
1 1/2 lbs. powdered sugar
1 teaspoon vanilla
4 tablespoons milk

In a stand mixer, beat the butter, margarine and shortening until well blended.  Add the powdered sugar, vanilla and milk one tablespoon at a time while the  mixer is on low.  You may have to adjust the liquid depending on the humidity.    It should be spreadable and fluffy.

Enjoy!!

Have a great weekend:-)

Angie