I might just as well get the bad news over with….there’s no sense keeping you in suspense all the way through my ramblings.
I am discontinuing “Your Recipe, My Kitchen” as of right now. Because I participate in at least 5 monthly challenges, some of which are based on using recipes from other blogs, I am finding that I don’t have enough time each week to make and post the things I want to. I made a huge dent in my bookmarked recipe list. That will have to do. So thank you to all who have faithfully linked up each week. Luckily, in this blogging world, where one steps down, another usually comes up with something else to fill in.
Now, on to the fun stuff. Cookies.
These cookies are remarkably like the store bought Lofthouse type cookies that lure even the most staunch “homemade” person into buying them. Are there any children who don’t jump up and down with glee when they find that their parents brought some home?
Now for the ironic part. This recipe has been in my family for almost 100 years. I had seen people posting pictures and recipes for Lofthouse copycats, but had never bothered to read one. A friend of mine, who loves those cookies beyond any others needed a meal because her daughter was having major surgery. I decided to surprise her with a homemade version. So I finally read the copycat recipes. That’s when I started thinking something was fishy. I went back to my Great-grandmother’s sugar cookie recipe and discovered they were almost the exact same recipe.
Makes you wonder if any recipe is really new.
- 2 sticks margarine or 1 cup shortening (butter is better for you, but won’t give you the right texture)
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup sour cream
- ½ cup milk
- 6 cups flour
- 4 tsp baking powder
- ½ tsp salt
- Colored Frosting:
- 1 pound powdered sugar
- 1 stick butter or margarine, softened
- ¼ cup milk
- 1½ tsp vanilla
- pink food coloring (or whatever color you want)
- Cream the sugar and margarine until fluffy.
- Add the eggs and vanilla, mix well.
- Add the sour cream and milk.
- Combine the dry ingredients and mix in.
- Refrigerate for 30-60 minutes.
- The dough will be sticky.
- On a well floured counter, roll to ¼ inch thick.
- Cut into circles.
- Bake 8-10 minutes at 350 degrees.
- With a mixer, beat powdered sugar with butter, starting off slowly so as not to end up with a cloud of sugar in the air.
- Measure out the milk, vanilla and food coloring (if using liquid) in a pourable measure and add, beating until fluffy…and then beat it just a little bit more.
- Spread on the cookies.
- Sprinkle on the sprinkles.
- Let sit until the frosting “hardens”.