This morning I'm sipping coffee now, but in 45 minutes my world gets busy. My parents coming to switch vehicles, the roofer coming with a truck load of building supplies for a new roof this week, relocation company is supposed to contact me regarding details and the loan 'guy' for the pre-approval paperwork.
I feel a little bad so as I looked through my files this morning I saw a recipe for a faux Lofthouse style Cookie with thick frosting and I knew I could post it as a "I'm sorry I'm so busy right now but here is a cookie!" offering to my readers.
Let me be the first to say that Lofthouse cookies on their own... aren't that great. If you scrape the icing off, you are left with a really thick, floury, dry cookie. It's the oh-so-thick brightly colored frosting that makes them taste good as it gives flavor and moisture to the cookie. So make sure you have plenty of flour on hand, don't over bake the cookie (they should not be browned at all) and do not attempt to eat with mounds of frosting or you'll be left with a lackluster, dry, floury vanilla cookie. Cookies (similar to Lofthouse)
1 cup butter
2 cups sugar
3 eggs
1-1/2 cups sour cream
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
5 to 6 cups all-purpose flour
Cream together the butter and sugar. Beat in the eggs, sour cream and vanilla.Mix in baking soda, baking powder and enough flour to create a consistency for rolling. Cover and refrigerate overnight. Preheat oven to 425 degrees. Roll out dough to a 1/4-to 3/8-inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cook on a wire rack. Frost and decorate as desired.
Frosting
1/2 C. Butter
1/2 C. Shortening
2 egg whites
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
4 1/2 C. Powdered Sugar
Blend the butter, shortening, egg whites, and flavorings together in a mixer for 1 minutes. Add 1/2 the sugar and gently start to mix, then mix on high for 1 minute until smooth. Add the remainder of the sugar. Gradually increase your mixer volume to high as the sugar blends in. Beat on high for 2 minutes, scraping down the sides once during mix time. Use to frost cookies and sprinkle if desired.
