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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

... You can do a lot for your diet by eliminating foods that have mascots.
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