- 1 (18.25 ounce) package French vanilla cake mix (such as Duncan Hines® Moist Deluxe)
- 3 large eggs
- 1/2 cup all-purpose flour, plus
- 3 tablespoons all-purpose flour
- 1/3 cup soybean oil
- Icing:
- 4 cups confectioners' sugar
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup shortening
- 3 tablespoons half-and-half
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheet with silicone baking mats.
- Beat cake mix, eggs, 1/2 cup flour, 3 tablespoons flour, and soybean oil together in a stand mixer until stiff.
- Divide and roll dough into 1-inch balls and arrange on prepared baking sheets and flatten to about 1/2-inch thick.
- Bake in preheated oven until somewhat firm in the center, 12 to 14 minutes. Remove from oven and let cookies sit undisturbed until set, about 5 minutes more.
- Spread a sheet of aluminum foil onto a countertop. Transfer cookies to foil to cool completely, at least 20 minutes.
- Beat confectioners' sugar, butter, shortening, half-and-half, and vanilla extract together with a hand mixer until smooth; spoon into a pastry bag and pipe onto cooled cookies or just spread onto cookies using a spatula.
08/02/2019
recipepes.com
my version of the famous lofthouse® cookie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
