Frosted Sugar Cookies

I'm headed to my oldest Hungry Puppy's school again this week for another Art Mom experience.  We decided on sugar cookies as the treat to bring.  I saw this recipe and decided to give it a shot.  With a few modifications of course.  They turned out so well, I am really pleased! If you don't pipe the rosettes, you will probably only use about half of the frosting, so just cut the recipe in half or make the whole recipe and refrigerate the leftovers (I can think of worse things than extra frosting in the fridge...)  I wonder how all of those 8 year old boys are going to handle eating pink rosette cookies?!  These cookies are so stinking cute!

Frosted Sugar Cookies

Cookies:
1/2 cup (1 stick) butter, room temperature
1/4 cup shortening
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all purpose flour
2 teaspoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
2 teaspoons vanilla extract
4 cups powdered sugar
1 to 2 Tablespoons milk
1 to 2 drops of red gel food coloring

Line a baking sheet with parchment paper.  Set aside.

Cream together the butter, shortening, and granulated sugar until light and fluffy.  Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.  Beat in the vanilla extract and almond extract.  Add the flour, cornstarch, baking powder, and salt, and beat until incorporated.  

Using a small cookie scoop, scoop the dough into balls and place on the prepared baking sheet about 2 inches apart.  Using a lightly floured glass, or the bottom of a measuring cup, press down the dough balls until they are about 1/2 inch thick.  Place the dough cookies in the refrigerator for 10 to 15 minutes while you preheat the oven.

Preheat the oven to 375F.  When the oven is ready, remove the cookies from the refrigerator and place in the oven. Bake for 8 minutes, or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes. Transfer cookies to a cooling rack to cool completely before frosting.

For the frosting, cream together the butter, shortening, and vanilla extract.  Beat in the powdered sugar in two additions (2 cups at a time) until combined.  Beat in the milk, 1 tablespoon at a time until you reach a stiff but still spreadable consistency (if the frosting is too soft, the rosettes will not hold up).  Beat in the red gel food coloring until the desired color is reached.  Spoon the frosting into a pastry bag fitted with a 1M star tip.  Starting in the center of each cookie, pipe the frosting in a circle moving outward until you reach the edge of the cookie.  Repeat with the remaining cookies.  If you choose not to pipe the rosettes, just spread the frosting on top of the cookies.  Makes 30 cookies.

Enjoy!  -Cardamommy