So who can say no to this!
This could be dessert!
2 C unsalted butter (4 sticks)
8 C confectioners sugar, sifted
1/2 tsp salt
2 tsp vanilla extract
1 C heavy whipping cream*Use clear versus dark vanilla extract for a whiter frosting.
In bowl or stand mixer, cream butter until light and fluffy. Add confectioners sugar and blend until smooth.
Add salt, vanilla and 6 oz whipping cream. Continue to blend until well incorporated. Add additional 2 ounces of cream if frosting is too thick.
Soft and Chewy Almond Sugar Cookies (CCK Original)
1 1/2 C white sugar
2/3 C butter (cold)
2/3 C shortening (room temp)
2 tsp almond extract
2 1/2 C cake flour
1 C all purpose flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar would work)
Preheat oven to 350 degrees and prepare baking sheet.Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.Stir to combine until dough forms. (Add sprinkles to the dough for the “funfetti effect.”)
Form dough into walnut sized balls (I used a small cookie scoop) and roll in raw sugar. Place on prepared pan.
Bake for 4 minutes. Open oven and quickly press each cookie to desired thickness with back of spoon. Bake for additional 4 minutes (8 minutes total).Remove to cooling rack. Allow to cool completely.
They may not be given away!