Happy 4th of July!

Today is Independence Day, the day we thank Will Smith and Jeff Goldblum for saving us from aliens.

(If you’re laughing, I thought of that all on my own.  If you don’t think it’s funny, blame the TV.)

I procrastinated, so this will be short and sweet.  (I hope this habit goes away before I start medical school in a month.)

Like many other desperate bakers out there, I tried to make some Lofthouse cookie clones.  You know, the cookies you can buy at the grocery store, the ones that taste like cake mix with way too much frosting?


Yeah.  Those.  They are the best.

I succeeded-ish.  Adapted a couple recipes from random places.  Slapped on some frosting and some red and blue sprinkles and called it a day.


If you, like me, are a procrastinator, and don’t have time to make a flag cake before your July 4th celebration, make these.  They are easy and yummy and homemade!

(Or you could just go buy a box of Lofthouse cookies and tell everyone you cracked the secret recipe.)


Happy 4th!  Enjoy your fireworks/picnics/lakehouses/pools/bbq’s/sunscreen/sparklers/beer/etc. etc!  And be sure to check out my recipe round-up for other great 4th (and all summer long) ideas!

Lofthouse-ish Cookies

Makes about 4 dozen 2-inch cookies (it’s a lot of dough, you can easily halve the recipe)

Ingredients:
1 cup butter-flavored shortening (Yes.  Really.  Butter doesn’t work.)
2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
6 cups plus 5 TBS cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sour cream (go full fat here. It’s a holiday!)

your favorite simple buttercream frosting (I wouldn’t tell anyone if you bought some at the grocery store.)
sprinkles!!!

Directions:
1. Preheat oven to 375ºF with racks in the upper middle and lower middle positions.  Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.  Set aside.
3. In a large bowl or the bowl of a stand mixer, cream together the shortening and sugar on medium-high speed for 1 1/2 minutes.  Add all 3 egg and beat for another minute.  Beat in the vanilla extract.
4. Add half the dry ingredients and stir them in gently with a wooden spoon or rubber spatula, just until combined.  Stir in the sour cream.  Gently stir in the rest of the dry ingredients.  The dough will be soft, and more like a very thick cake batter.  It also tastes amazing, so don’t say I didn’t warn you.  At this point, you can cover and chill the dough until you’re ready to bake, but they’ll bake up just fine without chilling.
5. Spray your hands with cooking spray.  Scoop dough about 2 TBS at a time and roll into balls.  Place about 2 inches apart on the prepared baking sheets.  Dip the bottom of a glass in flour, then press down each dough ball lightly to make the cookies about 1/2 inch thick.  Don’t worry if they get close to each other…the shortening prevents them from spreading too much in the oven.
6. Bake cookies for 10 minutes, switching top and bottom and rotating front to back halfway through.  Immediately after removing cookies from the oven, press down again with the same glass to flatten.  Let cookies cool on pans for 2 minutes, then transfer to a wire rack to cool completely.  Frost cooled cookies as desired, and go crazy with the sprinkles!  Cookies will keep in an airtight container for 3 days.  (Depending on what kind of frosting you use, you may want to keep them in the fridge.)


Recipe adapted from Crisco and RecipeSecrets

Thanks for reading, happy baking!

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