Wednesday, April 3, 2013

Excellent Vanilla Icing for Sugar Cookies

Some people love frosting.  Me?  I like it just fine, but not with the same firey passion that my children feel for it.  On a cake, I like just a small amount of frosting, I never want it on a brownie, and on sugar cookies, a nice healthy, not-too-much-not-too-little, portion is definitely appreciated.  Be sure to whip the shortening with your mixer before adding the sugar, to avoid lumps.  If the mixture starts to look too thick while adding the sugar, stop halfway and add half of the milk before incorporating the rest of the sugar.
Because of the shortening, the icing sets up nicely after a little while and you can safely stack the cookies for easy transport or storage without mashing the frosting on the bottom cookie.

4 c. confectioners' sugar
1/2 c. shortening
5 Tbsp. milk
1 tsp. vanilla extract
food coloring, optional
1.  In a large mixing bowl whip the shortening until fluffy.  Add the shortening 1 cup at a time until smooth and well incorporated.  Add the milk and extract, mixing until combined.  If desired, add the food coloring.
I doubled the batch and had enough frosting for 67 1 1/2" round sugar cookies, with about 2 cups leftover.

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