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Cream Cookies (Milk Cookies)
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Description
These cake-like cookies are great for those who like to dunk (hence, milk cookies). Their subtle flavor is the perfect complement for a sweet icing. They are also delicious plain. I married into this recipe and found a treasure (among many).
Ingredients
- 2 cups Sugar
- 1 cup Shortening
- 2 whole Eggs
- 1 cup Milk
- 1 teaspoon Baking Soda
- 3 teaspoons Lemon Juice (or Up To 4 Teaspoons)
- 5 cups Flour
Preparation
Combine sugar and shortening until creamy. Add eggs. Mix until well blended. Add milk with the baking soda and lemon juice. Mix until smooth. Add 5 cups of flour and mix.
Chill for two hours.
Roll out the dough. The first time I did this, the dough was very sticky. Add more flour if necessary; it absorbs quickly and makes the dough very smooth. Cut into shapes. (OR roll the dough into small balls. These are cute and easier with this soft dough.)
Bake at 350 degrees for 10-12 minutes.
Someday, I’ll share my favorite icing, but any will do. Or, like I said before, eat them plain!
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time4pie on 4.9.2010
A few added notes:
This dough is lovely, smooth, beautiful, and (again) VERY sticky. If you insist upon cutting shapes, flour the surface continually, flour your cutter constantly, even flour the spatula if necessary! A large spatula or a small shape can help with transfers. Parchment isn’t necessary, but a big help.
If you’re not the patient type, don’t try the cutters. Take large hunks of dough and roll them play-dough-snake style. Pull off small pieces, roll into balls, and plop on the sheet. Flour still helps here, but the process is much faster. They still turn out adorably well.
I typically use a buttercream icing (recipe to come). But—I just realized the other day that my creamy peanut butter icing (on TK) just might be bliss with these. Maybe. If you try it, let me know!