The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Cookies, Cookies, Cookies and Frosting

Blaise Doubman

I remember seeing a cookie company on QVC selling frosted Snickerdoodle cookies one day as I was flipping through the channels. I had never heard of adding frosting to a Snickerdoodle before but, I mean, why not? So, I decided to whip up my own recipe for a frosting that is slightly sweet, but not as sweet or clingy as a buttercream frosting, as well as a frosting that was slightly thicker than most and could be used on just about any combination of cookies. Cream cheese was one of the first ingredients that entered my mind, but I wanted something that, like I said earlier, went with a variety of cookies and when you talk about cream cheese flavor, you already eliminate several cookie varieties. So, I decided to stick with vanilla.

This recipe has 5 ingredients total, including the milk and salt, and is super easy to stir up and refrigerates beautifully if you find yourself with any extra. My favorite recipe to use these on, is of course, Snickerdoodles but you could use them on chocolate chip, pumpkin, chocolate crinkle, lemon, orange or even white chocolate chip macadamia nut. The sky is the limit with these! As always, if you make this recipe, please take a picture and email me your thoughts. There has been a lot of you reach out to me on Facebook, asking for my contact information. If you visit my website, you will find a contact tab and all you need to do is click on that. I am not above using a slice and bake store bought cookie, baking them and then topping them with this delicious homemade cookie frosting either. And, speaking of store-bought cookies, this frosting is delicious in a bowl with crushed up pink frosted animal crackers sprinkled all over the top.

Cookie Frosting

Leftover frosting can be stored in an air tight container and kept refrigerated for up to 3 days.

2 cups powdered sugar
1/4 cup solid vegetable shortening
2 1/2 tablespoons whole milk
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Start by combining the powdered sugar with the solid vegetable shortening using a fork.

Once the mixture resembles small pebbles, whisk in the whole milk, pure vanilla extract and salt and whisk until smooth and combined.

Spread on cooled cookies.

Ask and Answer: Mim wrote to me and asked if there was a secret to getting right the syrup for popcorn balls. Anyone have the answer? I would love to share with Mim and my other readers.