This recipe was originally shared on The Taylor House in November of 2014 as a sponsored post with Rodelle vanilla extract. I didn't have fancy vanilla, and I made a couple of other changes to the recipe as well, so if you want to see the original recipe, you can check it out here.
Here is my version - and it was quite yummy. :-)
1 c. butter-flavored Crisco
1 c. granulated sugar
1 tsp. vanilla extract (I used imitation because it's what I had)
1/2 tsp. salt
2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
Directions:1. With mixer, cream together Crisco and sugar until light and fluffy.
2. Add egg and vanilla to sugar mixture.
3. Add flour, salt, baking soda, and baking powder to wet mixture and combine well.
4. Form 1 inch balls and place on lined cookie sheet about 2-3" apart.
5. Using the bottom of a glass flatten the bottom of the cookies slightly.
6. Bake at 350 degrees (adjust for your oven - I had to bake at 335 degrees because my oven is cranky) for 7 minutes. Cookies will look slightly underdone at this point, but don't worry, take them out anyway!
Once they cool, they flatten out.
And they're ready for the frosting!
1/2 c. butter, room temperature
3-3/4 c. powdered sugar
1 TBSP. vanilla extract (I used imitation because it's what I had)
3 TBSP. milk
2. Slowly add sugar and liquids, alternately as needed to keep mixture workable.
3. Tint frosting if desired. (Note: I used gel, so it didn't affect the consistency of my frosting. If you plan to use food coloring, you will want to cut back on the amount of milk that you add so your frosting isn't too runny.)
4. Frost cookies; add sprinkles if desired.
Note: I frosted my cookies very generously, and I still had about 1/3 bowl of frosting left over. I think you could easily half the frosting recipe and still have plenty of frosting for all of the cookies.
What's your favorite kind of cookie?
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