Grocery Store Cookies & thank you for 50k!

Grocery Store Cookies with a buttercream frosting.Im qualified to share this recipe because my first job was a bag boy at a grocery store, these cookies are Also known as a shortbread cookie! As you know I'm not normally a sweet toother, I had a craving and a purpose, you guys voted for this recipe, enjoy!

This makes about 14-15 Large cookies ( slightly larger than the grocery store)

Prep:5 minutes Total: 25minutes (+ however long it takes to cool)

Ingredients:

Dough:

1c (2 sticks) of unsalted butter, softened room temp

2c powered sugar

1 egg, room temp

1 tablespoon vanilla extract

1/4tsp almond extract

3c flour, I used all purpose but you could also use cake flour!

1 tbsp potato flour or cornstarch

½ baking powder

1 tsp baking soda

½ tsp baking powder

Frosting:

2 sticks of butter

2c powdered sugar or more if needed

2 tsp vanilla

½tsp almond extract

Pinch of salt

A splash of heavy whipping cream, if needed

Optional red or pink food coloring, you shouldn't need more than 2-3 drops depending on the brand! & don't forget sprinkles of choice!

Special equipment: Mixer, glass, cookie or biscuit cutter, or a wide mouth glass or jar.

Tips: if you want perfectly round cookies use a little cut out of the cookie and press it into the mold, it will keep its shape even better if your dough is chilled before cutting, I didn't have patience for that but both methods will work! I used powdered sugar because I felt that texture worked better for this specific cookie. I think it is a remarkable dupe! Hope you like butter, Enjoy!

Set oven to 350 degrees

To a large bowl add the softened butter, powdered sugar, and mix until mostly incorporated, add the egg, and extracts and mix, to a separate bowl, add all of the dry ingredients and mix, incorporate the dry mixture into the butter and sugar mix, in 2 parts, so you don't have flour flying everywhere. When it's fully incorporated it will be easy to handle, kind of like magnetic sand or playdough-y. I use an ice cream scoop to make equal sized cookies, press them into the cookie shape, you can chill your dough for an hour or 2 before baking if you'd like all symmetrical and round pretty cookies, but we're going to frost them so I wouldn't worry too much about it! Bake for 10 -12 minutes rotating half way through the bake time. We want the cookies to be relatively pale but with a little golden brown on the edges. They will rise slightly and puff up a little bit.

To a separate bowl or in a mixer, add the butter and sugar and pinch of salt. again to cream for about 5–8 minutes until smooth before adding our extracts, if your frosting is still a bit dry, add a splash of heavy whipping cream to help smooth it out, ( i learned this when I worked on mollys show! When the cookies have completely cooled THEN you can frost them, I think the perfect ratio is 2-3 tbsp of frosting it might seem like a lot until you smooth it out. Add sprinkles and serve, store in an airtight container for up to 5-6 days if they haven't disappeared sooner, Enjoy! #shortbreadcookies #grocery #delishaas Minneapolis