this is the second batch of cookies that I whipped up from all your recipes. I’m hoping to get one more in before the holiday season comes to a close to take to some friends. guys i’m having so much fun with this project and I can’t wait to share with you a project my mom and i have been working on launching in 2019. in the meantime you can get a sneak peek here. i had a feeling this one was going to be good because it was on butter stained hand written paper. those are the best!
i found this one to be a bit fluffier than the previous recipe but they had a shorter baking time and i kept a close eye on them. they were light and fluffy with just the right amount of sugar. i used a buttercream frosting this round rather than a royal icing. it was a perfect balance of sugar, dough and coffee dunking.
this recipe came from Janey on instagram and Ethel is her grandma and this is her cookie recipe.
3/4 cup butter, room temperature
1 cup of sugar
3/4 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup butter, softened
1 1lb confectioners sugar
2 tsp. vanilla
4 tbsp milk
1/4 tsp. salt
food coloring (optional)
put all ingredients in a bowl and mix until smooth. if frosting is too loose add more confectioners sugar. if frosting is too stiff at more milk (1/2 tsp at a time) wait until cookies are completely cool before frosting.
*i used my wilton baking supplies again and the royal icing decorations
heat oven to 350F
mix butter, sugar, eggs and vanilla together with a paddle attachement
sift together the dry ingredients and mix in to the butter mixture
chill at least 1 hour
roll out dough, cut out with cookie cutters. bake un greased cookie sheet 6-8 minutes.