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yungmom
Just Me
PeaNut 15,437
May 2001
Posts: 28,629
Layouts: 111
Loc: Salt Lake
 |  Posted: 7/25/2007 9:35:13 PM
Has anyone successfully made both the frosting and the cookie yet? Did you get the white, fluffy cookie or more like Annabella did? It kind of sounds like some have got one part close and others another, but I may be missing someone getting the full effect. |
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TaLaisa
Back for More
PeaNut 10,715
February 2001
Posts: 6,632
Layouts: 1
Loc: in my bead cave
| Posted: 7/25/2007 9:45:01 PM
Patty, I gave up on the frosting. It is my least favorite part of the cookie. And I haven't had one in ages. I do have another recipe for frosting that I like more. I may play around with it again and try to bring some to the party.
I think one of the keys to the store cookies is the use of a special, read:unavailable to the home baker, leavening agent. I think I've gotten close enough to the cookie to be dangerous. | |
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sixcss
PeaAddict
PeaNut 3,420
March 2000
Posts: 1,651
Layouts: 13
Loc: a state of confusion!
 | Posted: 7/25/2007 9:52:57 PM
Try this frosting:
1/2 cup shortening
1/2 cup butter
1/2 cup heavy cream
2 tsp clear vanilla
1/8 tsp salt
whip this in a large mixer until very white and fluffy
add about 4-5 cups powdered sugar
keep mixing about 5-7 minute until very light and fluffy
you may add more heavy cream or powdered sugar as needed
The key is to mix this stuff a LONG LONG time |
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sixcss
PeaAddict
PeaNut 3,420
March 2000
Posts: 1,651
Layouts: 13
Loc: a state of confusion!
| Posted: 7/26/2007 9:41:47 AM
my family loves this frosting and I think it works great with these cookies.
Let me know what you think please  |
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JBSmom
PEAnuts and Crackerjacks
PeaNut 11,438
February 2001
Posts: 31,870
Layouts: 920
Loc: CA girl in the rain of WA
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strawberryfairy
Mama to two PEAS
PeaNut 38,537
May 2002
Posts: 9,572
Layouts: 76
Loc: The Aloha State
 | Posted: 12/15/2007 9:35:03 AM
btt - I was so intrigued when I came across this older thread that I went out and bought some Lofthouse cookies from our local Safeway. I didn't care much for the cookie itself. It seemed more like a cake to me instead of a cookie.
I prefer chewy cookies rather than crispy, but I felt these cookies were just SO light.
My favorite part was the frosting, and I wanted to btt this for those who may have missed this (in the spirit of all the holiday baking going on - LOL - ). I'm also wondering if anyone ever perfected the frosting recipe? | |
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scrpnchyk
Wickless Candle Pea
PeaNut 220,015
August 2005
Posts: 9,735
Layouts: 8
Loc: Wasatch Front
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hosschick
StuckOnPeas
PeaNut 129,976
February 2004
Posts: 2,340
Layouts: 0
Loc: on a make-believe vacation
 | Posted: 12/15/2007 11:14:30 PM
I'm glad this was bumped - I'll give these a whirl.
I know this is an old thread, but Annabella, I noticed that you mentioned creaming powdered sugar with the crisco, but the original recipe (and katie's version) just list 'sugar' for the ingredient, which I assume to be white granulated. I think that could explain your difference in baking time & texture. |
_________________________________________________
May your belly never grumble,
May your heart never ache.
May your horse never stumble,
May your cinch never break.
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No Name
PeaAddict
PeaNut 205,870
May 2005
Posts: 1,341
Layouts: 39
Loc: Canada
 | Posted: 12/15/2007 11:53:25 PM
I think I'll have to try these next week. |
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Tina
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PrincessDallas
StuckOnPeas
PeaNut 122,152
January 2004
Posts: 2,761
Layouts: 182
Loc: {North DFW, TX}
| Posted: 12/9/2008 10:46:57 PM
It's been a year and I want to make sure this recipe doesn't disappear into the 2Peas recycle bin... |
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peppy pea
StuckOnPeas
PeaNut 32,437
March 2002
Posts: 2,977
Layouts: 139
 | Posted: 12/9/2008 11:52:06 PM
bumpin' too! |
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katiepotatie
Ancient Ancestor of Pea
PeaNut 183,099
January 2005
Posts: 6,665
Layouts: 10
Loc: Willamette Valley
| Posted: 12/9/2008 11:56:11 PM
Thanks for bumpin'. We may need to make these next weekend. YUM!! |
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Kellapea
PeaAddict
PeaNut 387,334
August 2008
Posts: 1,094
Layouts: 0
 | Posted: 12/10/2008 9:40:35 AM
btt. I was just going to make a version of these that uses a cake mix until I saw this thread with the original recipe. I can't wait until someone perfects this! What a nice gift-the original recipe-thanks so much!!
Here's the recipe that uses a cake mix:
COOKIES
1 (19 ounce) box French vanilla cake mix
1/3 cup vegetable oil
2 eggs
FROSTING
1 cup unsalted butter, softened
6-8 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract
COOKIES: Preheat oven to 350*. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass (but not too much, you want them to be 'fluffy').
Bake for 6-8 minutes. Cool for 1 minute on pan before moving to a cooling rack.
FROSTING: Place butter in a large bowl. Add 4 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like.
While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.
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Mekare
Baby Pea Step
PeaNut 404,794
December 2008
Posts: 1
Layouts: 0
| Posted: 12/27/2008 10:54:52 PM
Hello, I had to register to reply but this thread really interested me. I work in a bakery that sells these and have often wondered how they are made. When I'm not "sampling" them, I examine them closely..lol I don't bake at home or anything but a few things I've noticed is that the cookies seem to really have alot of flour added and I know that was mentioned in the original post containing the recipe. The cookies also seem to have flour on the bottom like the baking pan was floured and they also sometimes have some all over. I've seen reject cookies that the icing wasn't placed right and you could see that they looked as though they had been dusted on top. A Lofthouse rep once said with a wink that the key to a soft cookie was an under baked cookie and looking at the cookies, they are never browned at all.
Just a little FYI here but Lofthouse cookies have a retail shelf-life of 28 days. They come in frozen and can be refroze in their original container. Some people actually ask for them out of the freezer and enjoy them frozen.
I saw somewhere someone said they were $4 or more per container?  I live in Indiana and they are $2.50 to $2.99 here but are often on sale for $2.
I'm sorry but I know nothing about the frosting. I do know that the sprinkles are smashed onto the top immediately after the icing is applied and the frosting softens them.
I wish all of you lots of luck in cracking this one. The person that cracks it will be famous I think..lol  | |
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ZUKE1
PeaFixture
PeaNut 40,037
June 2002
Posts: 3,509
Layouts: 0
| Posted: 12/28/2008 7:33:40 AM
BTT
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TreeLover
Liberally conservative, conservatively liberal
PeaNut 401,406
November 2008
Posts: 11,069
Layouts: 0
| Posted: 12/28/2008 8:37:49 AM
He can't eat them because of peanut allergies
Our elementary school had a very strict ~no peanut product treat~ rule and they allowed them. Do only certain flavors have nuts in them or??? | |
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stargazyrr
Baby Pea Step
PeaNut 433,415
August 2009
Posts: 1
Layouts: 0
 | Posted: 8/4/2009 5:45:40 PM
I found this thread while doing a search on Google - I had to register so that I can add to the thread so that it won't get deleted. Great work, guys! Can't wait to try baking these.
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Luv*to*scrap
PeaAddict
PeaNut 267,146
July 2006
Posts: 1,328
Layouts: 11
Loc: NC
 | Posted: 8/4/2009 6:15:33 PM
After I read this thread last year I found them in WM and decided to give them a try...all I can say is how did I not know about these before!! They are so good! | |
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scrap4maddie
Sometimes you harm the cause more than you help.
PeaNut 175,985
November 2004
Posts: 12,490
Layouts: 33
Loc: Buffalo NY
| Posted: 8/4/2009 6:20:23 PM
If you have an alid's store near you they have their own brand of cookies like these and they are better and about half the cost. |
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frugalchick
PeaNut
PeaNut 240,966
January 2006
Posts: 384
Layouts: 0
Loc: In the KitchenAid mixer bowl......
| Posted: 9/7/2009 8:13:57 PM
Btt because I wanted to find this recipe...we ate an entire box in one sitting! The ones I got were orange ones...OMG....it's heavenly! |
~frugalchick~ | |
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blue
StuckOnPeas
PeaNut 8,091
November 2000
Posts: 2,897
Layouts: 30
Loc: land of the living skies
| Posted: 9/7/2009 8:54:33 PM
Now I am craving these cookies...and I've never had them before. I think I am wanting the butter and sugar! LOL
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| "Whether you think you can or you think you can't, you're right." -Ford | |
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D3inKs
PeaFixture
PeaNut 33,354
March 2002
Posts: 3,602
Layouts: 18
| Posted: 9/7/2009 9:47:02 PM
Hmmmm I missed this thread somehow. Marking it for future reference. |
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Daphne
Life is short! Break the rules! Forgive quickly! Kiss slowly!
Love truly, Laugh uncontrollably..
And never regret anything that made you smile. | |
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CropTartKatie
Team Sharon
PeaNut 267,462
July 2006
Posts: 9,469
Layouts: 0
Loc: Asheville, NC
| Posted: 9/7/2009 11:16:36 PM
marking this thread | |
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scrappy_princess
Jewelry Lady Pea
PeaNut 100,675
August 2003
Posts: 6,785
Layouts: 5
Loc: Northern California
| Posted: 9/8/2009 12:43:17 AM
I love these cookies.. and now I will have to try my hand at baking them |
*betsey*
Jewelry Lady by trade... if you need some bling, give me a ring! | |
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glitter rage
PeaAddict
PeaNut 413,417
February 2009
Posts: 1,147
Layouts: 11
| Posted: 9/8/2009 9:14:43 AM
i'm definitely going to try this recipe. i love me some lofhouse cookies! and that sugary icing -- yummy! i've often wondered how they flavor their frostings-- i suspect flavor oils. | |
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bindersbee
Glossed Over Pea
PeaNut 60,536
January 2003
Posts: 11,134
Layouts: 22
Loc: Utah
| Posted: 10/12/2009 9:11:33 PM
So, I know this thread is old news BUT I think I finally found the 'right' icing for Lofthouse Cookies. It's super light and fluffy but not too sweet.
It's called "Italian Meringue Buttercream" and you can find a bunch of recipes by googling. It's incredibly fattening but oh so good! It's also a bit tricky to make because it involves whipping up egg whites then pouring a water/sugar syrup into the whites while continuously mixing. After that's mixed in really well, you add an embarrassing amount of butter. This gives the frosting a really strong butter flavor. If you want the butter flavor less pronounced, do half butter/half Crisco. It's a soft melt-in-your-mouth kind of frosting that's worth the work.
I actually made the frosting for the centers of my homemade French Macarons (my new kick- seriously, google 'Macaron with just ONE 'o' not two and you'll be obessed too).
Anyway, just thought I'd add that info to this thread in case anyone still googles here for the recipe for the frosting. |
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ChildOfThe60s
Who has my six? Anyone??
PeaNut 3,009
February 2000
Posts: 16,477
Layouts: 27
Loc: the left side of the right coast
| Posted: 10/12/2009 9:39:52 PM
Another 2Ps enabling thread. My butt will NOT thank you guys later. 
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Sweetpe
BucketHead
PeaNut 218,509
August 2005
Posts: 835
Layouts: 12
Loc: ***2nd Star*** On The Right
| Posted: 10/12/2009 10:25:28 PM
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All Our Dreams Can Come True, If We Have The Courage To Pursue Them.
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walkinwalkoutcattle
PeaWee
PeaNut 442,852
October 2009
Posts: 2
Layouts: 0
| Posted: 10/24/2009 7:54:14 AM
Hi ladies! I registered to comment on my experience with this recipe so far.
I'd love to know what the definition of "soft ball" is.
I've already added 8 cups of flour to this recipe, and I still do NOT have a soft ball. It's bordering on a soft ball.
I also used heavy whipping cream and granulated sugar. I creamed the crisco/sugar together, added the cream and let that get nice and mixed. I actually think maybe a key to this is to use whipping cream so the cream will essentially "Whip" in the recipe.
I think that in the frosting, I will use all of the ingredients except the egg. I will probably substitute meringue powder for the egg white, and extra heavy whipping cream I have left over. I'll update my blog with pictures once I'm finished (www.cattleandcupcakes.blogspot.com)
But, I think maybe we're getting the flour measurement wrong. 3 cups of flour was still almost liquid for me.
I also don't think I'll add the whole can of condensed milk. I'll try it a little at a time.
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walkinwalkoutcattle
PeaWee
PeaNut 442,852
October 2009
Posts: 2
Layouts: 0
| Posted: 10/24/2009 9:30:09 AM
Oh jeez.
Well, girls, I think the cookie recipe is almost perfect, except for one thing:
Vanilla extract.
Why all the extract hate?
Without it, the cookies taste shortbread-ish. With it, they taste much better. I probably ended up adding a Tablespoon or so...but I love vanilla.
Secondly, this frosting is a set-up. Powdered sugar and condensed milk, together, are like spackle. I could've shingled my roof with it. It was like paste.
Secondly, again, no extracts. I did a butter/almond/vanilla extract mix, and added quite a bit of half and half to combat the elmers-glue syndrome I had. That seemed to help it, but next time I'll stick with my go-to for cookie frosting, here:
http://allrecipes.com/Recipe/Sugar-Cookie-Frosting/Detail.aspx
(I think someone else posted this one)
So, in short, this frosting recipe is horrible. But the cookie recipe is okay. They're very light and melt-in-your mouth, but, for all the trouble, and all the flour, I think I'll stick with my regular cookies.
I'm ashamed to say that I don't believe that this recipe is the original, and if it is, a large corporate company has bought the original company's recipe and changed it. | |
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rwctlc1107
Baby Pea Step
PeaNut 447,032
November 2009
Posts: 1
Layouts: 0
| Posted: 11/30/2009 9:26:42 AM
I found your board also doing a google search for the cookie recipe. Good work to all you ladies who have helped perfect this recipe. I plan on trying it for Christmas!! | |
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Jenn Poo
PeaWee
PeaNut 448,076
December 2009
Posts: 2
Layouts: 0
| Posted: 12/9/2009 11:34:42 AM
OK LADIES! I think I figured out the frosting!!!!!! YAY I say (Boo my thighs say).
LoftHouse Frosting
1/2 C. Butter
1/2 C. Shortening
2 egg whites
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
4 1/2 C. Powdered Sugar
Blend the butter, shortening, egg whites, and flavorings together in a mixer for a minute or so. This will look funny, like little lumps in liquid. That's OK. Then add 1/2 the sugar and gently start to mix, then mix on high for a minute until all lumps are smooth. Add the remainder of the flour. Gradually increase your mixer volume to high as the sugar blends in. Leave mixer on high for two minutes (scraping sides once). The consistency is perfect, and the flavor is very close to me!
Frost your cookies, and leave them in an airtight container overnight. This softens the cookies. It's SO worth the wait! Enjoy!!! | |
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molu1298
StuckOnPeas
PeaNut 41,671
July 2002
Posts: 2,101
Layouts: 5
Loc: Northern California
| Posted: 12/9/2009 12:09:59 PM
How many years has this been going? I'm going to try these now with all the suggestions. We'll have a taste kitchen this weekend.
Thanks for the frosting info!!! |
***Pam***
Mommy to Morgan, Bridget, Gregory and Rodger | |
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247prtygrl
PeaWee
PeaNut 448,391
December 2009
Posts: 2
Layouts: 0
| Posted: 12/12/2009 1:08:00 PM
to Jenn Poo
What was your cookie recipe?? | |
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247prtygrl
PeaWee
PeaNut 448,391
December 2009
Posts: 2
Layouts: 0
| Posted: 12/12/2009 1:23:08 PM
Did anyone find a pretty close recipe to the lofthouse cookies? I see a few recipes on this board.
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Jenn Poo
PeaWee
PeaNut 448,076
December 2009
Posts: 2
Layouts: 0
| Posted: 12/13/2009 3:10:39 PM
I use an old family recipe, but we are running out of cookies, and it's not even Christmas yet! I'm going to try to make the cookies that are listed as the original version that a few of you have made. I had my kids taste the frosting, and they all said it was very close! I would like to try the frosting Sixcss posted because cream makes everything better! | |
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**Bran**
AncestralPea
PeaNut 257,257
April 2006
Posts: 4,279
Layouts: 24
| Posted: 12/15/2009 1:07:10 PM
Is there a definitive answer on the frosting recipe yet?
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nicolequinn
Sick of Snow
PeaNut 41,352
June 2002
Posts: 5,844
Layouts: 0
Loc: Alaska
| Posted: 12/15/2009 1:40:14 PM
Oh gosh... I remember this thread from a few years ago! |
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sixcss
PeaAddict
PeaNut 3,420
March 2000
Posts: 1,651
Layouts: 13
Loc: a state of confusion!
| Posted: 12/15/2009 1:49:41 PM
Jenn poo...its a family favorite, you'll love it! | |
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asmart99
PeaAddict
PeaNut 294,784
February 2007
Posts: 1,381
Layouts: 9
Loc: California dreamin'
| Posted: 12/15/2009 3:25:21 PM
Thanks Peas. I went to WM at luch to buy The Hangover and get gas. Needless to say, Lofthouse cookies JUMPED into my cart!
I will try making the this weekend! | |
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JennsRSdotCom
Baby Pea Step
PeaNut 448,876
December 2009
Posts: 1
Layouts: 0
Loc: Kerman, CA
| Posted: 12/18/2009 3:54:49 AM
Hello to all,
I could not resist to sign up and offer up my results from this recipe. Since there was never really any final determination on the recipes. I did modify it some. They came out very soft and yummy...if I do say so myself
cookie recipe:
2 cups butter, softened
2 1/2 cups sugar
2 eggs
2 cups sour cream
1 tbsp vanilla extract
1 tsp almond extract
5 cups AP flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
preheat oven to 425 degrees
cream butter and sugar together until light and fluffy.
add eggs, sour cream, vanilla and almond extract.
beat well.
Mix all dry ingredients together in separate bowl.
slowly blend dry ingredients into the creamed mixture.
only mix until blended, do not over blend.
you can either refrigerate overnight and then roll out and cut. Or, you can just drop by cookie scoop onto cookie sheet.
bake on ungreased cookie sheet for 8-9 minutes
I personally like to use chocolate on top...how can you go wrong.
Fudge Frosting
1 pkg (2lbs) powdered sugar
1 cup cocoa powder
1 cup butter, softened
1 tbls vanilla extract
2/3 cup very hot water
mix the sugar and cocoa together
add the rest of the ingredients
slowly mix until blended
then beat until light and fluffy
place in zip top bag and refrigerate
when ready to use, snip one corner of bag and use to dispense.
I hope you enjoy these recipes. I made them for my daughter's class Christmas party.
btw, yes a raw egg in some butter cream frostings is normal. Sometimes, they call for upwards of 4 eggs. If you are concerned, you can get pasteurized eggs.
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Jenn Arnbrister
jenn@jennscandleshop.com
www.JennsRS.com | |
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Jynx
PeaFixture
PeaNut 45,977
August 2002
Posts: 3,426
Layouts: 4
Loc: down on the farm
| Posted: 7/10/2010 1:12:31 PM
Let's not forget this thread. Anybody make these cookies lately?
Jynx |
| "Life is not measured by the number of breaths we take, but by the moments that take our breath away." | |
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Laura-LouPea
Ruby Slippered Pea
PeaNut 74,765
March 2003
Posts: 5,664
Layouts: 3
Loc: Over the Rainbow
| Posted: 7/10/2010 6:31:57 PM
I am so bookmarking this thread! I can't believe how old it is! |
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peas@night
BucketHead
PeaNut 400,568
November 2008
Posts: 578
Layouts: 9
Loc: Texas
| Posted: 7/10/2010 7:51:13 PM
oh my i am going to have to makes some....i LOVE LOVE lofthouse cookies | |
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bindersbee
Glossed Over Pea
PeaNut 60,536
January 2003
Posts: 11,134
Layouts: 22
Loc: Utah
| Posted: 7/10/2010 10:10:02 PM
Okay- I have an EVEN YUMMIER frosting recipe. I don't know if it's the same as Lofthouse (since it has cream cheese) but it is, without a doubt, the best frosting I've ever tasted. I made my own version of a really yummy local cupcake biz frosting.
Cindy's 'Dream' Frosting
1- 8 oz. package cream cheese, softened
2 Tbls. butter, softened.
Put both in a mixer and beat until they are smooth and all lumps are gone.
1/2 tsp. salt
1 tsp. good quality vanilla
1/2 tsp. almond extract
1/2 tsp. butter flavor/ extract
(you can obviously use a different mix here based on the flavor you're trying to achieve).
Dissolve salt in extracts then add to cream cheese mix, mix to incorporate. Add:
1 Packet Dream Whip (dry powder)- this my 'secret' ingredient that gives it a light, creamy texture.
About 3 cups powdered sugar. For Chocolate frosting, add 1/4- 1/3 cup Cocoa and subtract the amount from the total for the powdered sugar.
Mix some more then chill for an hour. I promise it will be the YUMMIEST frosting ever. It is not overly sweet (unless you put in more powdered sugar) and the texture is awesome- creamy but not at all greasy. Everyone I have made this for has declared it the best frosting they have ever tasted. Yeah!
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msbee
Mommy Peas-alot
PeaNut 100,930
August 2003
Posts: 14,198
Layouts: 118
Loc: nc
| Posted: 7/10/2010 10:24:59 PM
just marking this thread for later reference |
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Mes Trois Meows
Pourrai-je jamais être heureux?
PeaNut 269,796
July 2006
Posts: 6,538
Layouts: 0
Loc: The Pea-cific Northwest
| Posted: 7/10/2010 11:50:53 PM
Yum! |
Kirsten =^..^= =^..^= =^..^= =^..^= Yes, we have 4 now : )
    
***Check out my Two Peas Blog Link for links to recipe, organizing and other helpful threads from peas.... | |
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mama2three
Ancient Ancestor of Pea
PeaNut 75,924
March 2003
Posts: 6,214
Layouts: 0
Loc: PA
| Posted: 7/11/2010 7:44:39 PM
Wow! So surprised to see this thread back at the top! | |
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ajbembry
Baby Pea Step
PeaNut 488,789
November 2010
Posts: 1
Layouts: 0
 | Posted: 11/19/2010 1:15:08 PM
Been watching this for so long...has anyone found this recipe? I will be trying several in the next month and will let you know what i come up with. | |
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Deebird
Baby Pea Step
PeaNut 489,192
November 2010
Posts: 1
Layouts: 0
Loc: Ottawa Canada
| Posted: 11/23/2010 12:51:42 AM
It's 1:45 a.m. in Ottawa, Canada. I started out googling to see if
I could find a recipe for those soft, pink icing/sprinkled cookies. And I discovered this forum. I first had these cookies last year. I bought them because I have a nut/peanut allergy, and they had the nut-free sticker on them. I thought they were just ok. Then a month later,
I bought some more and I am so addicted to these things!!!! I have to call the store ahead (Sobey's) to see if they have some, and tell them to hold a couple packages for me. Needless to say, I eat all of them. My husband knows enough not to even glance their way. Only other place I know of that sells them only on holidays, is the Superstore. I thought they were popular with kids because of the nut free thing. Nice to know there are other adults that love them. These are pure comfort food. | |
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