MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Copycat Lofthouse Cookies
Categories: Cookies, Snacks, Dairy
Yield: 17 servings
6 c A-P flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Unsalted butter; room temp
2 c Granulated sugar
3 lg Eggs
1 ts Vanilla extract
1 1/2 c Full-fat sour cream
MMMMM--------------------------FROSTING-------------------------------
1 c Unsalted butter; room temp
1 ts Vanilla extract
4 c Confectioners' sugar
pn Salt
4 tb Heavy whipping cream
Food coloring
Colorful sprinkles
In a medium bowl whisk together the flour, baking soda,
baking powder and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment,
cream together the butter and granulated sugar at medium
speed until light and fluffy, about 3-4 minutes. Scrape
down the sides of the bowl with a rubber spatula as
needed.
Add the eggs, one at a time, beating until each is
incorporated.
Add the vanilla and sour cream and beat at low speed
until just combined. Step 3: Add the dry ingredients
Add in the dry ingredients and beat at low speed until
just combined, scraping down the bowl as needed. Dough
will be slightly sticky.
Divide the dough into two sections and flatten into
rectangles about 1-1/2 inches thick, then wrap with
plastic wrap. Chill in the refrigerator overnight or at
least two hours until firm. Don't skip this step-it's
important to chill cookie dough.
Set the oven @ 425oF/218oC.
Line large baking sheets with parchment paper and set
aside.
Flour the countertop and the top of the dough. With a
rolling pin, roll the dough out to 1/4" thickness. Using
a 3" round cookie cutter, cut out circles and transfer
to a baking sheet.
Alternatively, divide the dough into equal parts, around
the size of golf balls. Place the dough balls onto the
baking sheet and flatten slightly.
Bake for 7 minutes, until pale golden. Immediately
transfer cookies to a wire rack to cool. Cool cookies
completely before frosting.
In the bowl of a stand mixer fitted with the paddle
attachment, cream together the butter and vanilla.
Slowly beat in the powdered sugar and a pinch of salt.
Once smooth and creamy, add in heavy cream, 1 tablespoon
at a time until you reach the desired consistency. Beat
at medium-high speed for 1-2 minutes until light and
fluffy. If desired, add food coloring and beat until
combined.
Once cookies are completely cooled, frost and add
sprinkles. You can also try different edible
decorations!
Allow the frosting to set before storing. In an airtight
container, gently place the cookies and divide layers
with waxed paper. You can also store cookies in a single
layer in a zip-close bag. Cookies will last for 1 week
if stored properly. You can also freeze the cookies,
thawing them in the refrigerator when needed.
April Preisler, Auburn, Californica
Makes: 17 cookies
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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