Soft Sugar Cookies
- for the cookies:
- 3 & 1/3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup shortening
- 2/3 cup salted butter, cut into chunks
- 1 & 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- for the frosting:
- 1/2 cup shortening
- 1 lb. (4 cups) powdered sugar
- pinch sea salt
- 6 TBSP milk
- 1 teaspoon vanilla
Adapted from bakeat350.blogspot.com
Preheat oven to 350. Line two cookie sheets with parchment paper.
Whisk together the flour, baking powder and salt. Set aside.
In a large bowl of an electric mixer, cream together the shortening, butter and sugar until fluffy. Beat in the eggs and extracts until well combined.
On low speed, add the flour mixture in three additions, scraping down the sides and bottom of the bowl as needed.
Use a 2 tablespoon cookie scoop to scoop the cookies onto the prepared cookie sheet, 2" apart. Tuck and stray dough in to prevent crispy, brown edges. (Alternately, measure out the dough in 2 TBSP chunks and roll in a ball.)
Bake for 10-12 minutes, until the cookies look done, but still soft. Let cool on the cookie sheet for 2 minutes, then remove to a wire rack to cool completely.
Meanwhile, make the frosting:
Beat the shortening, powdered sugar, and salt slowly until the sugar is incorporated, then raise the speed and beat until well combined. Slowly add in the milk and vanilla; beat until fluffy.