We made these delightful cookies for our Vintage Inspired Christening Party, and have to share: they are THAT good. The cookie is more like a melt-in-your-mouth shortbread than a traditional soft sugar cookie, and it is over-the-top delicious with the fluffy frosting. The recipe was found on this cooking blog via Pinterest, it’s touted as a copycat mish-mash of Paradise Bakery’s cookie and Magnolia Bakery’s buttercream frosting. Props to the unknown original creator, as it is downright yummy!
Cookie Ingredients:
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 cups vegetable shortening
- 3/4 teaspoon vanilla
- 1 large egg, beaten
- 3 1/3 cups cake flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Frosting Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups confectioners’ sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
Cookie Directions:
1) Preheat oven to 375°.
2) In a medium bowl, cream together the sugars and shortening using an electric mixer.
3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4) Increase speed to medium and mix for 3 minutes.
5) Slowly add vanilla and beaten egg while mixing.
6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
7) Cover the bowl with plastic wrap and place in refrigerator to chill for a few minutes (if you’re going to roll it out to cut into shapes, chill for at least two hours).
8) Scoop dough with an ice-cream scoop, roll with your hands into uniform balls.
9) Place directly on cookie sheet.
10) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.
Frosting Directions:
1) Place the butter in a large mixing bowl.
2) Add 4 cups of the sugar and then the milk and vanilla.
3) On medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
4) Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. (You may not need to add all of the sugar.)
5) If desired, add a few drops of food coloring and mix thoroughly.
6) Use and store the icing at room temperature because it will set if chilled. Icing can be stored in an airtight container for up to 3 days.
