You know those cookies from the supermarket? Those cookies that they served you during your 3rd grade Valentine's party? Ya know, those cookies that look fun but taste like markers? Wanna know a secret?...They are delicious homemade!
Little biscuity frosted yums! The butter cream firms up so they can stack and store nicely.
Matías always hated these growing up but he loves this recipe.
"Do I have to?"
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He's curious
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He likes them!
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For the cookie dough:
Ingredients:
3 1/4 cup flour
1 tablespoon corn starch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons butter, room temperature
4 tablespoons shortening*
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
Directions:
1. Whisk together flour, cornstarch, salt, baking soda, and baking powder in a bowl until well blended. Set aside
2. With your mixer, beat butter and shortening together until incorporated. Add sugar and beat on medium-high for 1-2 minutes or until fluffy.
3. Add eggs, one at a time. Then add the vanilla and almond extract. Scraping down the side of the bowl as needed.
4. With the mixer on low, slowly add in the dry ingredients. Cover your cookie dough and chill in the fridge 30 minutes. Preheat the oven to 350 degrees F.
5. Scoop 4 tablespoon(ish) mounds and flatten them out with the palm of your hand or the bottom of a drinking glass. Space them 1 inch apart on a parchment lined baking sheet. We really do not over think it, just as long as they are about 1/2 thick. You can get about two dozen cookies.
6. Bake cookies for 8-10 minutes. Only the bottoms should brown.
7. Allow cookies to cool completely, frost and sprinkle!
For the butter cream:
Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening*
1 pound of confectioner's (powdered) sugar
1 teaspoon vanilla extract
A splash of milk, if your frosting needs thinning
Sprinkles and food coloring!
Directions:
1. Cream butter and cream cheese together with your mixer. Scraping down the side of the bowl as needed.
2. Add the vanilla.
3. With the mixer on low, slowly add the confectioner's sugar. Mix until fully incorporated.
4. Add milk, a tablespoon at a time, if you think it needs thinning. We usually do not add any.
Storage: If you do not add milk, the frosting is self stable in an airtight container for a few days. Keep frosting in your fridge if you do add milk, if it's hot out...or if you think leaving frosting out is nasty. The frosting keeps in the fridge for at least two weeks. Give it a quick whip in the mixer to get it ready to use again. The cookies will have the best texture if eaten within 2 days.
Ingredients:
3 1/4 cup flour
1 tablespoon corn starch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons butter, room temperature
4 tablespoons shortening*
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
Directions:
1. Whisk together flour, cornstarch, salt, baking soda, and baking powder in a bowl until well blended. Set aside
2. With your mixer, beat butter and shortening together until incorporated. Add sugar and beat on medium-high for 1-2 minutes or until fluffy.
3. Add eggs, one at a time. Then add the vanilla and almond extract. Scraping down the side of the bowl as needed.
4. With the mixer on low, slowly add in the dry ingredients. Cover your cookie dough and chill in the fridge 30 minutes. Preheat the oven to 350 degrees F.
5. Scoop 4 tablespoon(ish) mounds and flatten them out with the palm of your hand or the bottom of a drinking glass. Space them 1 inch apart on a parchment lined baking sheet. We really do not over think it, just as long as they are about 1/2 thick. You can get about two dozen cookies.
6. Bake cookies for 8-10 minutes. Only the bottoms should brown.
7. Allow cookies to cool completely, frost and sprinkle!
For the butter cream:
Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening*
1 pound of confectioner's (powdered) sugar
1 teaspoon vanilla extract
A splash of milk, if your frosting needs thinning
Sprinkles and food coloring!
Directions:
1. Cream butter and cream cheese together with your mixer. Scraping down the side of the bowl as needed.
2. Add the vanilla.
3. With the mixer on low, slowly add the confectioner's sugar. Mix until fully incorporated.
4. Add milk, a tablespoon at a time, if you think it needs thinning. We usually do not add any.
Storage: If you do not add milk, the frosting is self stable in an airtight container for a few days. Keep frosting in your fridge if you do add milk, if it's hot out...or if you think leaving frosting out is nasty. The frosting keeps in the fridge for at least two weeks. Give it a quick whip in the mixer to get it ready to use again. The cookies will have the best texture if eaten within 2 days.
*IMPORTANT NOTE: We use sustainably-sourced palm shortening. You can buy it online or at a natural food store. We are on the hunt for palm oil alternatives, as we know products like this are not accessible to everyone. These cookies are good but they are not as good as orangutans.
