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   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 temp   
         2 c  Granulated sugar   
         3 lg Eggs   
         1 ts Vanilla extract   
     1 1/2 c  Full-fat sour cream   
      
   MMMMM--------------------------FROSTING-------------------------------   
         1 c  Unsalted butter; room temp   
         1 ts Vanilla extract   
         4 c  Confectioners' sugar   
           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 3-4 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. Step 3: Add the dry ingredients   
        
     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 inches thick, then wrap with   
     plastic wrap. Chill in the refrigerator overnight or at   
     least two hours until firm. Don't skip this step-it's   
     important to chill cookie dough.   
        
     Set the oven @ 425oF/218oC.   
        
     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 tablespoon   
     at a time until you reach the desired consistency. Beat   
     at medium-high speed for 1-2 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.   
        
     April Preisler, Auburn, Californica   
        
     Makes: 17 cookies   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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