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Lazy Daisy Cookies




Source of Recipe


Internet


List of Ingredients




1/3 cup butter
1/3 cup shortening
3/4 cup sugar
1 tsp. baking powder
Dash salt
1 egg
1 tsp. vanilla
2 cups all-purpose flour
Creamy Butter Frosting (recipe below)

Recipe



In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough in the refrigerator until easy to handle.

On a lightly floured surface roll half of the dough at a time to 1/8-inch thickness. Use a 2½- or 3-inch flower cookie cutter to cut into shapes. For centers, using 1/2- to 3/4-inch cutters, cut out centers of half the flower cutouts. Place cutouts on ungreased cookie sheets.

Bake in a 375° oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack and let cool. Spread bottoms of plain cookies (those with centers uncut) with Creamy Butter Frosting; top with cookies that have cutout centers, bottom-sides down. Makes 18 to 20 sandwich cookies. Sandwich cookies can be stored in an airtight container in the refrigerator up to 3 days.

Creamy Butter Frosting: Beat 1/2 cup butter, 1/2 teaspoon vanilla, and 1/4 teaspoon lemon extract, orange extract, or almond extract with an electric mixer on medium speed for 30 seconds. Slowly add 1¼ cups sifted powdered sugar, beating well. Add 1 tablespoon milk. Gradually beat in 1 cup additional sifted powdered sugar and enough additional milk (1 to 2 teaspoons more) to make frosting that is easy to spread. Tint as desired with food coloring.