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 temperature
     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 temperature
     1 ts Vanilla extract
     4 c  Confectioners' sugar
     1 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 to 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.

 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" thick, then wrap with plastic wrap. Chill in the
 refrigerator overnight or at least 2 hours until firm. Don't skip
 this step-it's important to chill cookie dough.

 Set the oven @ 425°F/218°C.

 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 tb at a time until
 you reach the desired consistency. Beat at medium-high speed for 1
 to 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.

 Recipe by April Preisler, Auburn, Californica

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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