At Christmas I was given an assortment of extracts, all of them less common flavours than the one’s usually seen. The most mischievous of the bunch was cotton candy…. My mind raced with the possibilities…. The actual flavour of cotton candy is pretty subtle, so the base would have to be delicate to allow our star to shine…. What we have here is a cookie that would fit right in at a little girl’s birthday party or a baby shower. That being said, my main test subjects (a group of grown men) swooned over these pretty little cookies, uttering words like “awesome” and “ridiculously good”.
If you don’t have cotton candy extract, just substitute vanilla in it’s place.
Cotton Candy Cream Cookies
3/4 cup Shortening
1 tbsp Margarine
3/4 cup Granulated Sugar
1/2 tsp Vanilla Extract
1/2 tsp Cotton Candy Extract
3 tbsp Non-Dairy Yogurt
4 tsp Non-Dairy Milk
1 1/2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
Pre-heat oven to 375°F.
Cream together shortening, margarine, and sugar. Add extracts and yogurt, and beat well. Mix in milk.
Stir together the flour, baking powder, and salt. Blend into creamed mixture.
Scoop a level teaspoon of dough, roll into a ball, and place on a prepared cookie sheet. Flatten ball to 1/2 inch thick. Repeat, placing balls 2 inches apart. Bake for 8-10 minutes. Remove from oven and carefully transfer to a cooling rack.
When completely cool, pipe or spread frosting (recipe follows) on the flat side of a cookie, then lightly sandwich with a second cookie on top.
Makes approximately 30 cookies.
3 tbsp Shortening
1 tbsp Margarine
1 cup Icing Sugar
1 tsp Cotton Candy Extract
1/2 tsp Non-Dairy Milk
Red Food Colouring
Cream together the shortening and margarine. Add sugar and extract, and beat until light and fluffy. If needed, add milk (keep in mind this is a firm frosting). Add food colouring until the desired shade of pink is reached.
This recipe makes just enough frosting to fill 30 cookies. If you are spreading your frosting (or piping more generously than me) you may want to increase the recipe by 1/2.