Christmas Cookie Frosting

Most people have strong opinions about politics, religion, global warming, etc. I mean these are important things so I get it, but I have opinions about cookies- especially cut out cookies and the frosting that tops them.

The cookie needs to be sturdy enough to hold a generous amount of frosting.
Soft cut out cookies only please!
Keep the sprinkles to a minimum… I’m trying to enjoy the frosting, not break a tooth.
Finally, the frosting needs to not be sticky. I have children running around my house with cookies in their hands. I don’t need the frosting sticking to them and whatever they touch (and they touch EVERYTHING).

INGREDIENTS:

• 1 Cup shortening, such as Crisco (*see notes)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (*nut allergies see notes)
• 1 large bag powdered sugar (2 lbs, about 8 cups)
• 1/2 Cup heavy cream or whole milk (more if needed to reach desired consistency)
• Food coloring, if desired

DIRECTIONS:

1. In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts. Beat until creamy (at least 1 minute).
2. Begin adding powdered sugar 1 cup at a time.
3. When the mixture starts to become dry start adding cream a little bit at a time alternating with the powdered sugar.
4. Beat until creamy. Use more or less cream to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
5. .............................................

For full instructions please see : www.inkatrinaskitchen.com

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