Hey, Foodies! Happy Friday, and for those of you who celebrate, Merry Christmas!
I don’t think it’s a secret that I do a lot of cooking. But I used to do a lot of baking, too. I always had fresh chocolate chip cookies on hand, and never hesitated to whip up a batch of brownies, cupcakes, or a delectable cake whenever the whim arose.
Why the change? Well, you can’t eat like a kid forever. But more than that (because I’d probably still try), I stopped being able to handle sugar well. And when something feels bad, it makes sense to stop doing it, right?
But, where there’s a will, there’s a way.
I know I can no longer handle more than two bites of rich chocolate cake. More than a handful of M&Ms. More than just a dab of maple syrup on my waffles or pancakes. But I can still handle the absolute best cookie recipe I’ve ever met, in moderation of course. And the frosting? Enough can’t be said about it! Odes and sonnets, love poems of every kind have been written about this Butter Frosting! (I know – I’ve written them!)
I’m not exaggerating when I say that these are best described as addictive! Back when I was a choco-holic, I’d make an exception for these!
Growing up, my family would make these every Christmas, but they’re not just for the holidays! While I have Halloween and Easter themed cookie cutters, I also have many types of animal, sea creature, flower shapes and more!
I’m not going to lie – these take a lot of work. But they are SO worth the effort, every. Single. Time. What’s more? They get better with age!
2 ½ cups flour 1 ½ cups sugar
1 tsp. baking powder 2 eggs, well beaten
½ tsp. salt 3 tsp. vanilla
1 cup shortening
Sift flour, measure; add baking powder and salt. Sift again. (Don’t try to short cut this step. I know it’s a pain, but sift the flour before you measure, then sift again!)
Cream shortening, add sugar gradually, beating until light. Add well beaten eggs one at a time and blend thoroughly. Add vanilla. (It’s very important that you add the eggs one at a time, blending well between them. I don’t know why but the cookies don’t come out the same if you add them both at once.)
Combine dry ingredients with the creamed mixture, mix thoroughly and chill for at least an hour.
PREHEAT oven to 400.
Roll as thin as possible on a lightly floured board and cut with cookie cutter. (Tip: I keep a small bowl of flour handy so I don’t contaminate the bag. Also, keep your rolling pin well floured.)
BAKE 6-10 minutes.
Allow to cool for a minute or two before carefully transferring to a cooling rack.
½ cup butter, set out to room temperature
1 lb. (3 ½ cups) Confectioner’s sugar
Pinch of salt
4 – 5 tbsp. liquid (hot water or milk)
1 tbsp. vanilla
sprinkles and decorations as desired
Cream room temperature butter; add sugar gradually, stirring until well blended. (Eventually it’s going to look like straight sugar, just a little lumpier.)
Add salt. Stir in liquid a little at a time, adding just enough to give a good spreading consistency. Beat until fluffy; add vanilla or other flavoring.
Makes enough frosting for tops and sides of 2 9” layers, 3 8” layers, 2 dozen cup cakes, and the entirety of the above cookie recipe.
I cover a table with wax paper to make for easy cleanup. Portion frosting into containers (coffee cups work great) and mix desired colors using food coloring. Apply with dull butter knifes or utensil of choice. Add sprinkles, nonpareils, and whatever other decorations you want! Allow to dry thoroughly before storing.
I didn’t get too fancy decorating this year, but they still tasted fantastic!
If you try it, let me know how you like it! (And don’t say I didn’t warn you about your new addiction!)
Check back next Friday for another Foodie Flavor!