Mother Panepinto Leonardo's Cake Cookies

frosting

Ingredients

VANILLA:
butter
1/3 cups (2/3 sticks)
confectioners' sugar
3 cups
heavy cream (fresh)
3 tbsp
vanilla extract
2 tsp
LEMON:
butter
1/3 cups (2/3 sticks)
confectioners' sugar
3 cups
heavy cream (fresh)
3 tbsp
vanilla extract
½ tsp
lemon curd
4 tbsp
CHOCOLATE:
butter
½ cups (1 stick)
confectioners' sugar
3 cups
heavy cream (fresh)
3 tbsp
vanilla extract
½ tsp
cocoa powder
9 tbsp
canola oil
1 tsp
STRAWBERRY:
butter
½ cups (1 stick)
confectioners' sugar
4½ cups
heavy cream (fresh)
1 tbsp
vanilla extract
1 tsp
strawberries, mashed
2/3 cups (about 5 oz)

Instructions

  1. Whip butter until smooth and fluffy.
  2. Sift and add confectioners’ sugar and beat until well-combined.
  3. Add heavy cream, and vanilla extract and blend well. Beat at higher speeds for longer periods for a lighter frosting.
  4. Add additional ingredients for the particular frosting you’re making. Blend well.

Notes

start, beating will warm them up.

Ingredients (cookies): flour 4 cups baking powder 8 tsp salt 1½ tsp crisco ¾ cups sugar 2 cups eggs 4 whole milk 1.333 cups vanilla extract 1½ tsp

  1. COOKING INSTRUCTIONS: Preheat 400°F, put racks in the upper third and lowest positions. Use one large cookie sheets, lightly greased and floured. Shake off excess flour. Using a tablespoon, evenly space dollops on sheet (1½”-2” diameter). Bake for 8min on bottom rack, then 2min on top rack. Cool for 5min on cookie sheet. Cool completely on rack or parchment/wax paper.

  2. In a medium bowl, sift flour, baking powder, and salt. Whisk together to thoroughly mix ingredients.

  3. In a large bowl, beat crisco, and sugar until creamy. Add eggs, one at a time. Beat on high until creamy and fluffy. Gradually beat in flour mixture with milk. Add vanilla extract. Beat until creamy.

  4. Frost the completely cooled cookies with chosen frosting.

  5. To store cookies, line a basket or box with wax paper and repeatedly layer cookies and wax paper. Cover top layer with wax paper to keep the cookies fresh.

NOTES: Cookies should be lightly brown on bottom when done. You may begin baking a second sheet on the bottom rack simultaneously. To re-prepare a cookie sheet after baking, scrape off browned flour, allow it to cool to room temperature, and reapply grease and flour.