A few days ago, my friends and I took a class to learn how to bake Macarons. Sadly, the teacher didn’t really instill confidence in us, because her cookies didn’t turn out. We came back to my place after class and tried our hands at making some of our own, and it was a total disaster. We tried again the next day and after making 5 batches of cookies, we only ended up with a hand full of good ones. Uhg!
I was hoping to make some pretty Macarons for Mother’s Day. Nope, aint gonna happen.
Sugar Cookie Garden Stone
1 roll of Pillsbury Sugar Cookie dough
1 tub Betty Crocker Hershey’s Cookies ‘n Cream Frosting
1 – 8 inch round or square baking pan (I used a disposable pan that has a scalloped edge)
Pour the frosting over the cookie and spread it out to completely cover the top of the cookie.
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