Ingredients: |
Ingredients: 1 1/2 cups sugar
1/2 cup shortening
2 eggs
3 1/2 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon vanilla
1 cup milk
Frosting
2 cups confectioners sugar, divided
1 teaspoon vanilla, divided
milk
2 tablespoons butter, divided
1/4 cup cocoa powder
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Directions: |
Directions:Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the shortening and sugar on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, and vanilla extract, and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Reduce to low speed and add the dry ingredients in 3 additions, alternating with the milk. Beat everything on low until combined and no pockets of flour remain.
Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets– 6 cookies per sheet. Make sure the cookies are uniformly round (I shape the cookie dough using lightly greased fingers).
Bake for 12-15 minutes or until the edges are lightly browned.
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing. |
