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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