Averie Cooks

-1 Cookies
-1 Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-1 To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
-1 Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
-1 Add the flour, salt, and stir until just combined, don’t overmix.
-1 Add the sprinkles and stir to incorporate.
-1 Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter.
-1 Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
-1 Cut with heart-shaped cookie cutters or simply frost the entire pan if desired.
-1 Frosting
-1 To a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
-1 Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
-1 Add the cream slowly in the amount necessary to achieve desired frosting consistency.
-1 Turn frosting out over cookies. Note – You may have a small amount of frosting left over if you don’t like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don’t cut into cookies, it will be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
-1 Add sprinkles to decorate.