Cookie Monster Cookies

This recipe makes a lot of dough. I got about 75 cookies out of one batch. Obviously the amount will vary depending on the size of cookie cutter used.

Blue!

I used half of a Chewy Chips Ahoy cookie in his mouth and then white chocolate melting disks and M&Ms for the eyes.

These were fun, and for my first attempt at sugar cookies on my own turned out really well!

Basic Sugar Cookies and Basic Almond Buttercream Frosting Recipe

For the Cookies:

• 2 cups of butter, softened
• 2 cups of sugar
• 2 teaspoons of vanilla extract
• 1 teaspoon of almond extract
• 2 eggs
• 4 teaspoons baking powder
• 6 cups flour

For the Frosting:

• 2 Cups shortening
• 1 Tablespoon vanilla extract
• 1 teaspoon almond extract
• 8 Cups powdered sugar
• 1/8 Cup heavy cream (more or less to desired consistency)
• food coloring, if desired

Cookies:

1. Preheat oven to 350 degrees.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and eggs.
4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to ¼ inch rather than 1/8).
6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Frosting:

1. In the bowl of your mixer beat shortening until smooth and creamy.
2. Mix in vanilla (and almond extract if using).
3. Add powdered sugar (1 cup at a time) until combined, then add cream & mix until smooth and spreading consistency. Adjust cream to desired frosting thickness
4. Add a few drops of color, if desired.