These buttercup cookies are the perfect cure for when your tastebuds are mostly dead.
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
3/4 cup light brown sugar
3/4 cup white sugar
1 tsp vanilla
48 miniature peanut butter cups, unwrapped
48 candy crowns or crown cupcake picks
How to make them? Let me ‘splain. No, there is too much. Let me sum up.
We begin with the mawage of butter and sugar, that cream within a cream, wherein the two are mixed with vanilla and eggs to create a batter you will tweasure.
Mix in flour, baking soda, salt, and today’s pinch of iocane powder as you build up your resistance to poison.
Butter a mini-muffin tin until it’s as greasy as a R.O.U.S. Add 1 tbsp batter to each cup.
Find a 350F corner of the fire swamp and leave the cookies there for 8 minutes.
Retrieve them from the flames and press an unwrapped mini peanut butter cup into the middle of each cookie. It should be level with the batter.
The chocolate coating makes it go down easier. But you have to bake it another 3 minutes for full potency.
Let the buttercups cool completely before removing from the pan. Otherwise they’ll stick. I just want you to feel you’re doing well. I hate for people to die embarrassed.
Garnish each buttercup with a candy crown or crown shaped cupcake pick.
They’re the greatest thing in the world, except for true love, well, true love and a nice MLT – mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They’re so perky, I love that.
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