Oatmeal Raisin Sandwich Cookies Filled with Ermine Frosting

Wednesday and Saturdays only, and only at the Bakehouse!

The Big O Oatmeal Raisin Cookies have long been one of my favorite Bakehouse products. We take organic oats, sweeten them with Michigan maple syrup, and stud the cookies with large, juicy Red Flavor raisins. I think the results are remarkably good! Because these cookies have no chocolate, they are akin to what an early-19th-century colonial grandmother might have made for her family in the 1830s, around the time Cornman Farms’ barn and house were being built. I think she would have used oats, wheat, and raisins from Europe, along with native maple syrup to sweeten them.

Come by the Bakehouse to get an especially excellent version of these already amazing cookies. Two small Little O Oatmeal Raisin Cookies, sandwiched around a generous spread of Ermine Frosting. Though little known now, this old-fashioned frosting was once very popular amongst American bakers. Sometimes called “roux frosting” or “boiled milk frosting,” it’s made by whipping together a cooked-flour roux, butter, and sugar. Ermine is less sweet than a typical buttercream and boasts a delightfully silky texture. Best I can tell, the frosting called for on a traditional Red Velvet cake. Closer to whipped cream than would be typical for most frostings, it’s creamy, tender, and terrific.

Here it makes for a really marvelous, frosting-filled sandwich cookie, one that will thrill anyone who has a love for that kind of thing.

And remember, Wednesday and Saturday only, and only at the Bakehouse on Plaza Drive.

Sweeten your Saturday (or Wednesday)