#27 National Sugar Cookie Day

#27 National Sugar Cookie Day
July 9, 2013

It's true, all these holidays are doing wonders for our diets. ;)

Our friend made some delicious sugar cookies with cookie dough icing this past spring break, so on this auspicious holiday we were gifted with the recipe. These cookies might as well be called, 'delicious cookie with delicious icing made for you because they taste delicious,' it just explains the situation better. ;)

Enjoy the recipe copied from www.bakenquilt.com:

Soft Sugar Cookies with Cookie Dough Frosting

Author: BakeNQuilt.com, adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis

Recipe type: Dessert

Prep time:  90 mins

Cook time:  10 mins

Total time:  1 hour 40 mins

Serves: 24

Soft Sugar cookies topped with cookie dough flavored frosting.

Ingredients

• For the Cookies:
• ½ cup vegetable shortening at room temperature
• 1 cup granulated sugar
• 2 eggs
• ¼ cup heavy cream
• 1½ tsp. vanilla extract
• ½ tsp. salt
• ½ tsp. baking soda
• ½ tsp. baking powder
• 4 cups all-purpose flour (or more as needed)
• For the Frosting:
• ¾ cup unsalted butter, at room temperature
• ⅓ cup light brown sugar, packed
• ⅓ cup all-purpose flour
• ½ tsp. salt
• 1½ tsp. vanilla extract
• 4 cups powdered sugar, or more as needed
• ⅓ cup heavy cream
• ½ cup mini semi-sweet chocolate chips

Instructions

1. In a large mixing bowl, beat together the shortening and sugar on medium until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, mixing well after each addition.
3. Add heavy cream and vanilla and beat until smooth.
4. Add salt, baking soda and baking powder, followed by the flour, 1 cup at a time, mixing until the dough comes together.
5. The dough should be soft but not sticky; if it is sticky, add more flour 1 Tbsp. at a time.
6. Cover and refrigerate at least 30 minutes.
7. Preheat oven to 350F.
8. Roll out the dough to 3/8 inch thick. Cut it into 3-inch circles and transfer to baking sheets lined with parchment paper.
9. Bake 8 to 10 minutes, or until the tops are puffed and no longer shiny and the bottoms are just barely golden brown. Do not overbake. Transfer cookies to a rack to cool completely.
10. To make the frosting: beat together butter and brown sugar in a large mixing bowl until light and fluffy, 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of powdered sugar, 1 cup at a time, mixing well after each addition.
11. Add heavy cream and beat until fluffy. Add more powdered sugar, as necessary, ¼ cup at a time, until frosting is thick but spreadable.
12. With an offset spatula, spread 1 heaping tablespoon of frosting onto each cookie. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting.