September 09, 2012

Lofthouse Style Cookie

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 c butter
2 c sugar
3 eggs
1-1/2 c sour cream
1 t vanilla
1 t baking soda
1 t baking powder
5 to 6 c 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. Cool on a wire rack. Frost and decorate as desired.


1/2 c butter
1/2 c shortening
2 egg whites
1/4 t  almond extract
1/2 t  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.

*Thanks so much to Lesa - who was my eyes when my eyes were too sleep blurry to read correctly.  :)

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