Thanksgiving Treats: Easy Cookies from Kootek

Directions

1. Preheat oven to 325F Convection or 350F.

2. Line cupcake pans with liners (makes about 2.5 doz)

3. Place Oreos in a gallon size ziplock bag and crush using a rolling pin or frying pan. There should be chunks of varying sizes, not super fine crumbs.

4. Place all other ingredients into the bowl of a stand mixer or use a hand mixer fitted with whisk attachment. Mix on low for 1 minute, scrape the sides and bottom of the bowl, then mix on medium high for 3-5 minutes, or until light and fluffy.

5. Scoop into prepared cupcake pans and bake for about 22-24 minutes, or until centers spring back when touched. Let cool completely.

6. While cupcakes are baking, make the buttercream: Beat butter in stand mixer with paddle attachment on med-high for 5-7 minutes until light and fluffy.

7. Add remaining ingredients. Mix on low for 1 minute then mix on med-high for 2 minutes.

8. Taste, add more salt if necessary.

9. Stir on lowest speed for 5 minutes to remove air bubbles.

10. If too thick, add a little more cream 1 tsp at a time. If too thin, add more powdered sugar a little bit at a time.