It Started in Bulgaria: Cookie Cake worth Celebrating

I used to look askance at the giant frosted cookie cakes at the local grocery store back in California. Then one of my advisees brought a double-layer-frosted-in-the-middle-and-on-top monstrosity to a dessert party we were having, and I broke off a bit. So much for my cookie cake prejudices, it was delicious.

Cookie cake is easier than cookies and easier than cake, and some might argue it tastes better than either one. You can make it with any kind of cookie, frost it with any kind of frosting, decorate it with any colors and sprinkles you happen to have on hand, and everyone will love it. I made one last night for a friend's birthday, and it managed to compete with a fancy Bulgarian bakery cake and red velvet cupcakes with cream cheese frosting - no easy task.

My Favorite Cookie Cake: Sugar

3/4 cup butter, room temperature

1 1/2 cups sugar

3 eggs

3 3/4 cup all-purpose flour

3/4 tsp salt

1/2 tsp baking soda

1. Preheat oven to 375 and line the bottom of a round pan with parchment.

2. Cream butter and sugar until light and fluffy. Mix in eggs one at a time.

3. In a separate bowl whisk flour, salt, and baking soda. Mix in to the butter/sugar/egg mixture.

4. Press into your lined round pan, spreading as evenly as possible and trying to avoid holes or crumbly bits at the edge so the cookie cake crust will be solid.

5. Bake at 375 F for 10-15 minutes or until the top is quite golden.

6. Cool completely (or as much as you can if you're in a hurry like I was yesterday!).

Frost with the frosting of your choice. I like...

Vanilla Buttercream

(adapted from Sweet Nicks)

1/4 cup butter, softened

2 cups powdered sugar

2 1/2 TBSP milk

1/2 tsp vanilla

1. Cream together butter and powdered sugar.

2. Mix in milk and vanilla. Stir until evenly combined and creamy.

3. Add food coloring if you'd like, or leave white.