Monday, February 4, 2013
Cookie Directions: 1 box white cake (It's better to use moist with pudding mix, something they didn't have back in the day :)
1 cup flour, divided into 2/3 cup for the cake and 1/3 for the work board
2 large eggs
1/3 cup vegetable oil
2 tablespoons milk or buttermilk (I like using butter milk for the flavor)
Preheat oven to 350 degrees F.
In a large bowl, mix cake mix, eggs, milk and oil. Beat until mixture incorporated and a cookie like consistency. Use a spoon or an ice cream scoop or roll into a log and slice into 1/2 inch thick slices. Press cookies down if necessary and bake on a parchment lined baking sheet. Bake time should be approximately ten minutes, however you want to continue to check the cookies to insure the bottoms are not browning. Remove from pan and allow to cool completely before frosting. Store in a coffee can or plastic ware to keep soft.
1/2 cup unsalted butter, softened (I use 1 cup of butter and no shortening when I'm frosting cakes.)
1/2 cup vegetable shortening
4 to 5 cups powdered sugar (should take 4 cups, but I have had to use more)
1/2 teaspoon salt
2 teaspoons vanilla
1/4 cup heavy cream
Icing or food color
Sprinkles or sanding sugar
Add butter and shortening to the bowl of your mixer and using a paddle attachment, beat until smooth. You can do this with a hand mixer, no problem. Don't over beat. Add in confectioners sugar a little at a time until well incorporated. Add salt, vanilla and cream. Allow the mixer to go on medium for about 5 minutes. Frosting should be fluffy and smooth. If you are coloring your icing add now and mix until color is blended thoroughly. If using more than one color. Separate frosting into individual bowls as needed and add color to each and stir until incorporated. Ice cookies and sprinkle with your favorite decorations.