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Cookie Cake, and Yummy Frosting

I'm so happy with how this cookie cake turned out.

Here's how I did it.

I used this recipe for the cookie cake and I just made a few minor alterations. 

Cream together in a large bowl:
1/2 cup Smart Balance Light butter (no-dairy)
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup granulated sugar

Add and use electric mixer to get it really creamy:
2 eggs
2 tsps vanilla

2 1/2 cups all purpose flour
1/2 tsp baking soda
1 tsp salt

(I reserved some of the dough before adding chocolate for my husband, since he does not react well to it. I decided to make the ears for him. So I shaped some kitty ears with just plain dough.)
Fold in mini M&M's or chocolate chips.
Shape dough into a large circle on parchment paper on a baking sheet. (I forgot to use parchment paper and I regretted it later when it stuck to the pan.) Also, try to stay about an inch away from the edges (which I didn't do very well).

Before baking
Bake at 300 degrees F for about 30 minutes or until set and barely browned on the edges.

After baking
Cover with clear wrap and let it cool before making the frosting.

Once the cookie is cooled, if you want to frost it, give this
white fluffy frosting a try.

I got the recipe from HERE and I read a lot of the reviews to get more tips.

In a small saucepan, stir together:
1 cup granulated sugar
1/3 cup water
1/4 tsp cream of tarter

Heat over medium/high heat for about 7 minutes, stirring often. The sugar should all be dissolved and the mixture should be bubbly.

In a medium mixing bowl, whip to soft peaks:
2 egg whites
1 tsp vanilla extract (I used clear to keep the frosting really white)
1 tsp almond extract (yum!)

Gradually add the sugar mixture to the egg mixture while whipping constantly. I added it very very slowly and whipped for about 7 minutes.
I immediately frosted and decorated the cookie cake.

I ground up some chocolate cookies (off-brand OREOs) without the frosting (using my Ninja) and used the fine crumbs (placed a little at a time using my fingers) for the black features of Hello Kitty. I looked at a picture from Google images while I decorated. I used pink sprinkles to color her bow. I pressed all the crumbs and sprinkles down a little to secure them into the soft frosting. 

It tasted great too! The only thing I will do next time is less mini M&M's in the dough and a thinner layer of frosting to reduce the sweetness a tad. 


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Preheat OVEN to 400 degrees.
1 ½ CUP sugar
½ CUP shortening
½ CUP margarine (softened)
2 eggs

2 ¾ CUPS flour
2 TEASPOONS cream of tarter
1 TEASPOON baking soda

Add more flour if needed to be able to make firm balls out of the dough. Shape dough into 1-1½ inch balls and roll in cinnamon sugar. Place about 1-2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool on wire rack.

Recipe makes about 48 2-inch cookies.
Estimated prepare and bake time is 30-40 minutes.
NOTE: An additional 1/2 cup of flour may be added for more fluffy cookies (as shown in photo).