Copycat Cookies By Design Recipes

COPYCAT BERGER COOKIES

Steps:

• Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix., Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle., Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely. , For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes. , Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.

COOKIES BY DESIGN - SUGAR SHORTBREAD COOKIES THE REAL DEAL!

Steps:

• With paddle attachment, mix butter for 30 seconds. Add a 1/3 of the powdered sugar, mix on first speed for 1 minute. Add another 1/3 of the powdered sugar, mix another minute. Finally, add the last 1/3 of sugar, mix 1 minute.
• Combine eggs, vanilla, and almond extract together, add to butter/sugar mixture. Mix for 30 seconds.
• Add a 1/3 of the flour, mix 1 minute.
• Scrape.
• Add the next 1/3 of the flour, mix 2 minutes.
• Scrape.
• Add the final 1/3 of the flour, mix 3 minutes.
• Refrigerate until able to be rolled out and cut into desired shapes.

{ COOKIES BY DESIGN } SUGAR SHORTBREAD COOKIES

Steps:

• Whip sugar and shortening in a large bowl, add eggs and beat well.
• Add remaining ingredients and mix.
• Knead dough into ball, roll out and cut. Place on cookie sheet.
• Bake at 350 degrees F for 10 to 12 minutes.