I’ve been told that this is the original Lofthouse Cookie recipe, but since I got it from a friend who got it from a friend, who got it from their friends dogs neighbors nieces neighbors teacher (you get the drift)… I can’t vouch for it. However, I DO know that they ARE light, fluffy, and soft like they should be.
2 C. sugar
2 C. regular shortening
2 C. heavy cream
1 t. vanilla
2/3 tsp. Salt
2 tsp. baking soda
2 tsp. baking powder
4 cups flour
Preheat oven to 350. Prepare cookie sheets by lining them with parchment paper (Steve-o got me using it, and it really does make a difference when baking cookies. AND, it saves time when you have a bunch to bake!).
Cream the shortening and sugar together until smooth, creamy, and fluffy. Add the egg, cream and vanilla. Mix well.
In a separate bowl, mix the dry ingredients. Slowly add them to the wet mixture, only until evenly blended.
At this point you can refrigerate overnight, roll them out and cut. Or, you can drop them by rounded scoops onto the parchment paper (how I do it – I’m lazy).
Bake at 350 for 8-9 minutes or until set. You don’t want them to brown on top, and barely brown on bottom.
Cool and frost!
1/2 C. Butter
1/2 C. Shortening
2 egg whites
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
4 1/2 C. Powdered Sugar
Blend the butter, shortening, egg whites, and flavorings together in a mixer for a minute or so. This will look funny, like little lumps in liquid. That's OK. Then add 1/2 the sugar and gently start to mix, then mix on high for a minute until all lumps are smooth. Add the remainder of the flour. Gradually increase your mixer volume to high as the sugar blends in. Leave mixer on high for two minutes (scraping sides once). The consistency is perfect, and the flavor is very close to me!
Frost your cookies, and leave them in an airtight container overnight. Crazy as it is… they will get softer overnight. Weird science!