My grandmother’s preferred creamed spinach recipe only needs a dash of nutmeg! When serving, add an extra pinch of nutmeg.
| Prep Time: | 30 mins |
| Cook Time: | 8 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 38 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking soda
- ¼ teaspoon salt
- ¼ cup buttermilk
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup frozen whipped topping, thawed
- 1 cup confectioners’ sugar
- 1 pint strawberries, sliced from top to bottom
- 1 pint blueberries
Instructions
- In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time until each is blended in. Stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture, alternating with the buttermilk, mixing just until blended. If the dough is really sticky, you may need more flour. Cover and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into squares and rectangles using a pizza cutter or knife. Place cookies about 2 inches apart on ungreased cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven, until the edges begin to brown lightly.
- While the cookies are baking, make the frosting. In a medium bowl, beat the cream cheese and confectioners’ sugar until soft and creamy. Stir in the whipped topping until well blended.
- Spread a thin layer of the frosting onto each cookie. Make heart cards by placing strawberry slices onto the rectangular cookies, and dice by placing blueberries onto the square cookies. Refrigerate until serving, or serve immediately after frosting. They are best when served cold.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 140 mg |
| Sugars | 17 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! I used premade sugar cookies and topped with fresh blueberries and strawberries. I also waited to frost them until about two hours before serving. I was worried the cookie would get soggy. I’ll be making these again.
Loved this recipe! May 2 year old and 5 year loved that I let choose whatever fruit they wanted to put on them:) Also, I made real whipping cream instead of frozen whipped topping. Donna
I also used store bought sugar cookie dough which made the process that much quicker. Tasted great! Very good frosting recipe – simple and delicious.
This is great but I wanted to share two shortcuts that I use. One is that I sometimes use sugar cookie dough and other times I just use chessmen cookies. These are wonderful no matter what the base and no matter what the fruit! Thanks!