Such a busy, busy weekend ahead of me! Along with cleaning the house and loads of laundry that need to be washed, dress fittings, bridal shows, meetings and a huge baby shower are just a few things that are planned!
My sweet sister-in-law-to-be delivered a beautiful baby girl last Friday evening! So, this Sunday afternoon, we’re celebrating Miss Callie Kay and her early arrival into the world! I know a lot of sweet treats will be served, but I think I’m most excited about the Kappa Tea that I’ll be bringing. You’ve heard it before, but I don’t think I’ll ever find a more perfect & refreshing drink. And like Callie’s button nose and tiny toes, I just can’t get enough of it! 🙂
If I have enough time, I’ll also be making these for the shower. I first tested them out during a game-watching party C and I hosted at the house. They’re a little time consuming, but the end result is completely worth it! If you’re getting ready to host a Super Bowl party, then these are the perfect dessert-table treat for you!
White Chocolate Doodles
Adapted from: Tailgating by Better Homes & Gardens
1/2 c unsalted butter, softened
1/2 c shortening
3/4 c + 2 tbsp Splenda for Baking, divided
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp Kosher salt
1 tsp pure vanilla extract
3 c all-purpose flour
4 regular white baking pieces, chopped
2 tsp pumpkin pie spice
In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add 3/4 cup of Splenda for Baking, baking soda, cream of tartar and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer, then using a wooden spoon, stir in any remaining flour. Stir in the chopped white baking pieces, then cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. In a small bowl, combine 2 tablespoons of Splenda for Baking and the pumpkin pie spice. Shape dough into 1-1/4″ balls, then roll each ball in the sugar mixture to coat. Place 2 inches apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool completely. Place cookies in a storage container with an air-tight lid. These store at room temperature for up to 3 days or in the freezer for up to 3 months.