Friday, February 1, 2013

Egg Free Lofthouse-Style Valentines Cookies (or anytime cookies)

I came across this recipe at Cooking Classy and converted it to be egg free.  While my favorite is still this sugar cookie, (and that one is soft like the Lofthouse cookies)  this cookie is more rich and chewy but still soft.  I like making these cookies too for a little change sometimes. 


Egg Free Lofthouse-Style Sugar Cookies
From Cooking Classy, adapted Egg Free by Egg Free Bakery

2 cups plus 1 Tbsp flour, plus more for dusting work surface
5 tbsp cornstarch
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup salted butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
2 Tbsp cream cheese, softened
2 tsp vanilla extract

Frosting:
6 Tbsp salted butter, at room temperature
3 cups powdered sugar
3/4 tsp vanilla extract
3 1/2 Tbsp half-and-half (or milk, if in a pinch)
food coloring, optional 

Sift flour and cornstarch together, repeating several times until ingredients are well incorporated. ( I did it about 4-5 times).  Add baking powder and salt and sift once more. Set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening, sugar and cream cheese until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. Add vanilla and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Shape dough into a ball and transfer to an airtight container and refrigerate 1 - 2 hours. 

Preheat oven to 375 during the last 10 minutes of refrigeration. Remove dough from refrigerator and sprinkle a clean work surface and top of dough lightly with more flour. Evenly roll dough out to 1/3-inch thickness (or up to 1/2-inch for thicker cookies, you just wont get as many). I found it helpful to knead the dough a few dough before rolling it.  The dough did break kind of easily, but as long as I handled it carefully it was just fine.  Cut into desired shapes.  Transfer to ungreased or parchment lined baking sheets. Bake in preheated oven 8 - 11 minutes (cookies should NOT brown, they should remain a pale color). Remove from oven and allow to cool on baking sheet several minutes before transferring to wire rack to cool. Cool completely then frost with and add sprinkles if desired (immediately after frosting each cookie so the sprinkles will stick before the frosting sets). Store in an airtight container at room temperature.

For Frosting: Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip mixture on low speed until combine, then increase mixer to medium-high speed and whip until frosting is pale, smooth and fluffy.




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