This shelf has only ready-to-bake dough, so tonight is dessert masquerading as dinner. Bake the cookies in a cast iron skillet, frost them warm with butter and powdered sugar, and call it done.

Serves 2. 25 minutes, 8 at the stove.

About 580 calories a serving, 3 g protein, 84 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Put 3 tablespoons butter in a 10-inch cast iron skillet and set it in the oven to melt while you work.
2. Slice the dough into 16 cookies and arrange them in a single layer in the hot skillet once the butter is foaming, leaving room between each so they can spread; they will take 12 to 14 minutes to turn golden at the edges, which is your cue they are done.13 min
3. While the cookies bake, whisk 1 cup powdered sugar with a pinch of salt and 2 tablespoons water until you have a thick, spreadable frosting.
4. Spread the frosting over each warm cookie as soon as they come out of the oven, while the butter-enriched surface still accepts it.

Note Serve warm, with milk. Leftovers keep in an airtight container for three days. If you have melting ice cream, set a warm cookie on top.