…And so I made Mexican Wedding Cake Sandwiches with Strawberry Buttercream instead. 

Macarons seems to be pretty popular, right. They’re little, they come in lots of colors and flavors and they’re all over Pinterest — yeah I can see why they’re popular. Anyway I decided to try and bring out my inner french baker and make some macarons a couple days ago. I should have known with a name like Batdorff that I don’t have one bit of french in me. The cookie portion looked like my kitchen counter top. It literally looked just like the counter top. It seriously blended right in. I came out of the bathroom after washing my hands to find my brother and mom laughing hysterical at my “counter top cookies.” Thanks family. But despite appearances, the dough actually came out tasting pretty good and my mom, dad and brother ate that mushed up super sugary mess within the course of two days. Who’s laughing now.

So my macaron cookies didn’t rise or shape right (something about getting the right temperature and timing) and I salvaged the strawberry buttercream to create a different (and much easier) dessert.

Mexican Wedding Cake

Ingredients:

2 cups butter, softened

1 cup confectioners’ sugar

4 cups all-purpose flour

1 teaspoon vanilla extract

1 cup finely chopped pecans

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans.

2. Using a cookie scoop create desired cookie size. Place apart on ungreased baking sheets.

3. Bake at 350 degrees for 10-15 (I did 13) minutes or until lightly browned. Cool on wire racks.

(Optional: add food coloring to the batter to make different colors)

Strawberry Buttercream

Ingredients: 

1/4 cup butter, softened

1 1/2 cup powdered sugar

1 tablespoon milk

4 tablespoons strawberry jam

1 teaspoon vanilla

Directions: 

1. Blend the softened butter with half of the powdered sugar. Add the cream, jam and vanilla. Gradually add the remaining powdered sugar until the filling is the desired consistency.   (I let my frosting sit in the refrigerator a day so it wasn’t so runny trying to assemble the sandwiches.)

And to finish take two wedding cakes and pair it with the strawberry buttercream frosted between!

Warning: I think these things taste pretty good and can be addicting!