Karens Favorite Cookie Frosting Recipes

KAREN'S ROLLED SUGAR COOKIES

Steps:

• Combine flour, baking powder and salt in large bowl; set aside.
• Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
• Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
• Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
• Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
• Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
• Decorate as desired. Store in airtight containers for up to 5 days.

KAREN'S COOKIE DOUGH BROWNIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
• Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven. Allow to cool completely.
• Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
• Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
• Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.

KAREN'S MAGIC CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
• Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
• Bake in the preheated oven until edges are firm, 8 to 10 minutes.

MY FAVORITE COOKIE ICING/FROSTING

Steps:

• Cream together butter and sugar. Slowly mix in milk, then vanilla and almond.
• Whisk until fluffy.
• Can be spread or piped onto cookies.
• Icing will begin to harden in less than 30 minutes. Wait a few hours before stacking iced cookies.

KAREN'S FAVORITE COOKIE FROSTING

Steps:

• Mix water and gelatin. Let stand 5 minutes. Add granulated sugar over low heat until sugar and gelatin dissolve. Transfer to mixing bowl, and add powdered sugar, baking powder, and vanilla. Beat about 10 minutes. You'll know it's done when it turns white and the consistency changes. Should be sort of marshmellowy.