Subj : Top 10 Famous Desserts 10
To   : All
From : Dave Drum
Date : Mon Jan 06 2025 11:20:00

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

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     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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... You can do a lot for your diet by eliminating foods that have mascots.
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