Martha's Lamb Cupcakes - DONE! SUCCESS!

Ingredients

Makes 24

• Billy's Vanilla Frosting + 1/2 scraped vanilla bean (easier than her recipe for this cupcake)
• 24 cupcakes (used my own fave vanilla recipe)
• 2 ounces mini marshmallows, halved crosswise
• 6 full-sized marshmallows, halved lengthwise, then diagonally to create lamb ears

Directions

1. Frost the cupcakes.
2. Arrange the halved mini marshmallows around the perimeter of each plain-buttercream cupcake, in two concentric circles. Leave room for ears on the edges, and an empty circle in the center for the face. Place halved full-sized marshmallows in reserved spots for the ears. I piped pink frosting for the nose and chocolate eyes instead of bubblegum and chocolate drops that Martha called for.

AWESOME - Martha's soft chocolate chip cookies

Ingredients

Makes about 2 dozen - I DOUBLED RECIPE TO MAKE IT WORTH MY WHILE

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon baking soda
• 7 tablespoons unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 3 tablespoons sour cream
• 3/4 cup semisweet chocolate chips
• 3/4 cup milk-chocolate chips

Directions

1. Preheat oven to 350. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

Made 2 dozen for my sister (freshman in college). Mailed in a care package with some cupcakes for her and the other dorm kids!