I just finished listening to The Sideways Life of Denny Voss. It was a Kindle recommendation that included an audible feature with the e-book.
This novel is the first I have read, written by author Holly Kennedy. It will not be the last. I have already ordered another.
Denny Voss is enough. He knows he is enough because his mother, Nana Jo, has told him so. His number is 72, and that is 2 points higher than disabled. He is approaching his 30th birthday and has lived a happy, content life in rural Minnesota, surrounded by people who love and understand him.
But sometimes, Denny's life goes sideways, as in this novel, where he got himself arrested for murder.
I don't know who did the reading for the audible version, but he did an amazing job. You will immediately fall in love with Denny, as will nearly everyone who comes into contact with him.
The guards in the jail where he is being held until and during the trial, his court-appointed attorney, the sheriff, and the therapist hired to interview Denny and learn the truth of what happened that day when he was found with the gun that killed the mayoral candidate.
Each day when the therapist, Dr. Harland, came to see Denny, he brought him a vanilla sprinkle donut. This was the inspiration for these cookies that I am sharing today.
I decided to make donut cookies rather than donuts because, after all, it is cookie season. I pulled down my container of sprinkles to see what I had. My Christmas sprinkles were either large or colored sugar. I wasn't happy with how they were turning out, so I switched to smaller sprinkles and was much happier with the results.
I am linking up with Foodies Read. Stop by and see what the other foodies are reading this month.
Yield: 30
Vanilla Sprinkle Donut Cookies
These rolled cookies are cut into donut shapes, covered with a simple glaze, and topped with sprinkles. Perfect for any occasion.
Prep time: 10 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 22 M
Ingredients
- 2 3/4 c. flour
- pinch of salt
- 3 t. baking powder
- 1/4 c. of butter, room temperature
- 2/3 c. sugar
- 2 eggs
- 1 t. vanilla
- 1/2 c. + 2 T. light cream, divided
- 1 c. powdered sugar
- Sprinkles of choice
Instructions
- Whisk together the flour, baking powder, and salt.
- In the large bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar. Add the eggs, one at a time, beating until incorporated. Mix in the vanilla.
- Reduce mixer speed to low and mix in the flour and 1/2 cup of the milk, in three parts, alternating between dry and wet ingredients. Cover the bowl and refrigerate for at least an hour.
- Turn the dough onto a lightly floured surface and use a lightly floured rolling pin to roll it to about 1/4" thickness. Using a donut cutter or 2 round cutters of different sizes, cut the dough into donut shapes. I got 30 donuts and 30 donut holes.
- Place onto baking sheets, lined with parchment paper or silicone mats, and bake in a preheated 350* oven for 12 minutes, until lightly golden brown on the bottom.
- Remove to wire racks placed over parchment paper to cool.
- Whisk together the remaining 2 Tablespoons of cream with the powdered sugar until smooth, adding additional cream, 1 teaspoon at a time, until you reach your desired consistency, if needed.
- When cookies are cool, dip each first into the icing and then into the sprinkles. Return to the cooling rack for the icing to set.
Notes
Adapted from a recipe found at Sugar and Soul
Nutrition Facts
Calories
106Fat (grams)
3 gSat. Fat (grams)
2 gCarbs (grams)
18 gFiber (grams)
0 gNet carbs
17 gSugar (grams)
9 gProtein (grams)
2 gSodium (milligrams)
68 mgCholesterol (grams)
19 mg
Property of A Day in the Life on the Farm
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