Although my cookie recipe doesn't come close to the insane goodness of Smith's Bakery, it's a pretty damn good imitation.
What You'll Need:
- 2/3 cup shortening
- 2/3 cup butter
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt (I like my cookies a little salty so I put in more)
- Preheat oven to 350 degrees
- In a mixing bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough is thick and slightly sticky.. Put dough in fridge for about 2 to 3 hours if you want to make cut out cookies. If you want to make drop cookies then just place a walnut size ball of dough onto a cookie sheet.. Place them on an unprepared cookie sheet about 2 inches apart.They cookies do not lose their shape. you put a ball on the cookie sheet, you get a ball shaped cookie.
- Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. The cookies will look a little under done on the top, but don't worry, they really ARE done.. Remove from baking sheets to cool on wire racks or paper towel.
While this isn't as good as Smith's royal icing, it's pretty close.
What You'll Need:
- 1 cup confectioners' sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1 tsp Vanilla
- In bowl, mix the confectioners' sugar and water until the sugar is completely incorporated into the water. It shouldn't be completely smooth, but close. You may need more water, so don't freak if have to put in more. Add sparingly though. Too much water is a bad thing.
- Add in the light corn syrup and vanilla. Mix this until the icing is smooth and shiny, but not too loose. You want the icing to be on the thicker side. Add food color if you like at this stage.
The cookies will never get hard...they stay chewy forever and the royal icing becomes hard and crunchy. Perfect combo in my book!