Under the Mistletoe Snickerdoodle Shortbread Cookies with Vanilla Buttercream Frosting were Kate Larson’s entry in the 2012 Holiday Cookie Contest sponsored by Fayette Woman Magazine and the Peachtree City Farmers Market. “These cookies take their name from a holiday tradition because, like a good holiday smooch, they are sweet and homey, but with a little spice.” says Kate.
Under the MistletoeSnickerdoodle Shortbread CookiesWith Vanilla Buttercream
2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 sticks butter, salted
1 cup brown sugar
1 tsp. vanilla
1/4 tsp. all spice
1/2 tsp. cinnamon (in batter)
Preheat oven to 350.
Cream butter and sugar with a mixer at medium speed.Add baking powder, salt, vanilla, allspice and cinnamon. Mix until combined.
With mixer on low, add 1 cup flour, then egg, then second cup of flour. Mix well to combine.
Place dough onto lightly greased cookie sheets; a small ice cream scoop works great.
Sprinkle cinnamon on dough
Bake at 350 for 10 minutes or until edges just turn golden. Allow time to cool before frosting.
Classic Buttercream Frosting
“Mine is a little different but is a family secret.”
1 cup butter, softened
3 1/2 cups 10x sugar
1 tsp. vanilla
3-4 Tbsp. milk or heavy cream
FROSTING:Combine butter and vanilla. Beat on medium about 1 minute.Turn mixer to low and add 10x sugar slowly, 1/2 cup at a time. Add 1 Tbsp. milk or cream as mixture thickens.Once mixture is mostly combined, increase to high speed until stiff.