Lofthouse (like) Cookies- Recipes anyone?

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Posted 10/25/2006 by TaLaisa in NSBR Board
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NittyGirl
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Posted: 11/23/2010 5:38:53 AM
I am dying to get this recipe!


-A low post count doesn't always mean a dummy account for flaming posting.It just means you don't shoot your mouth off randomly to see the numbers under your name increase........or you only really post after the 2nd case of beer

KAMINER317
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Posted: 11/23/2010 7:15:05 AM
i've never heard of these cookies...i must be living under a rock!






LisaLisa
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Posted: 11/23/2010 7:17:49 AM
At my house, we call them crack cookies.

LOVE.THEM.



Just T
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Posted: 11/23/2010 7:39:12 AM

I can't believe this thread made it back again and still.... no recipe!



The recipe is posted on page one, by I think lazypea. She has the original recipe as she knows someone who's grandmother is the creator of them.

Just T
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Posted: 11/23/2010 7:40:56 AM
Here it is, copied from page one:

Sorry everyone! I got busy yesterday and couldn't come back.

I have never made this recipe but I know it is the original. For some reason the copy that was given to me only has the ingredients listed and no directions. So with that in mind, please don't be mad at me if they don't turn out just right for you.

Lofthouse Cookies:
2 eggs
2 C. sugar
2 C. cream
2/3 tsp. Salt
2 tsp. baking soda
2 tsp. baking powder
2 C. shortening (Lard)
Vanilla to taste
Enough flour to form a soft ball (She told me that the key to making soft, fluffy cookies is to add a lot of flour. But she didn't tell me how much. )

I assume that you just mix all of the ingredients together because there are no special directions listed. Bake at 350º (again no specified time) and the cookies need to stay white.

Icing:
1 pkg. powdered sugar
1 egg
1 can condensed milk (for spreading)
1 tsp shortening
1 tsp butter


I'm sorry that these recipes are so vague as to the directions. I didn't realize that when I posted that I had the recipe.

But now you have all of the ingredients, so maybe, just maybe you can make it work.







Audraholic
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Posted: 3/24/2011 1:28:24 PM
BTT

I neeeeeed this recipe. I went to Krogers yesterday with the sole purpose of buying these cookies. I opened them and started munching as soon as I bought them and they were gone before I made it home.


I live less than 5 minutes away.



Maybe i dont need this recipe.
Screw it. Yeah I do.


~Sara~
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Tnicole0117
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Posted: 3/26/2011 5:49:24 PM
Hi Ladies,

I registered to reply about my results with this recipe. First I have to say that I substituted yogurt for the cream, because I didn't have any and the results were terrific! Light, fluffy, cakey cookies, and even the edges rounded a bit. I treated them very much like biscuits because the recipe reads alot like a biscuit recipe. I have yet to frost them but I am so happy to have this recipe. Thanks for keeping this thread alive for so many years.

NanaKate
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Posted: 3/26/2011 5:55:18 PM
Yum, thanks for sharing!


Kathie


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MaryBear
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Posted: 4/7/2011 10:52:57 AM
I'm so glad I searched for Lofthouse cookies!!! Not only do I find the cookie recipe I'm looking for

BUT

I found a cool scrapbooking/card making site!

YEAH!!!!

Mes Trois Meows
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Posted: 4/10/2011 12:30:56 PM
o.m.g.


Enablers!





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Ms Ladibug
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Posted: 6/8/2011 12:44:18 PM
It's baaaaaaack.


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chktrk
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Posted: 6/8/2011 12:49:11 PM
Did anyone try this recipe? Results? How much flour?





TaLaisa
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Posted: 6/9/2011 9:41:35 AM
I've made them several times using the recipe on the first page,in Utah: high elevation and Fiji: very low elevation and I'm telling you elevation and relative humidity make a huge difference in how much flour you use. The cookies in Fiji turned out the best.

I have to add that to me the cookie base is pretty bland and you need an awesome frosting recipe to sweeten them up.

My peanut allergic son, that I originally intended to find the recipe for, has decided that he likes them fine but they aren't the life changing cookie he suspected they were.

crpwlw
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Posted: 6/9/2011 10:11:34 AM
You should really try Squellin's almondine sugar cookies. They are AMAZING- Soft, flavorful, perfection!
Suzanne's Almondine Sugar Cookies

1 cup butter (2 sticks)
1 cup vegetable shortening (Crisco)
2 cups sugar
3 eggs
1 Tbsp baking powder
1 1/2 tsp almond extract
1/2 tsp salt
3 Tbsp milk
6 cups all-purpose flour

•Cream the butter and shortening in a mixing bowl until smooth.
•Add the sugar and cream until fluffy.
•Add one egg at a time, beating between each addition.
•Add the baking powder, extract, salt and milk all at once. Mix well.
•Add the flour, one cup at a time. You don't need any more flour than this. Too much flour, and your dough will be too tough. Too little, and your dough will be too sticky. So unless you live in a strange place, this is all you need. I've made these cookies in very humid conditions (southeast Georgia) and very dry conditions and have never had to alter my recipe.
•Chill overnight.
•When rolling out your dough, do not roll too thinly. Use as little flour as possible when rolling.
•Do not overcrowd your cookie sheet. Give these cookies room to expand a little without fear of bumping into a neighbor.
•Preheat your oven to 375*. Make sure it's been heated through (about 30 minutes).
•Make sure you rotate your cookie sheets when they're in the oven. Swap to a different shelf so you get even baking. I've even tried baking these on convection and have had uneven baking, so keep a watchful eye on these babies.
•Cookies will be done baking between 7-10 minutes. Pull from the oven just when the edge start looking slightly brown. Don't be afraid if they look too blond. That means they'll be perfectly soft!
•Allow to cool completely on a cooling rack. Can be held in an air-tight container for 3-4 days (unfrosted), and up to 3 months in the freezer.
•Frost. I use a buttercream frosting vs. royal icing. Use whichever you prefer.
Buttercream frosting

1/2 cup vegetable shortening
1/2 cup butter (1 stick), softened
6 cups powdered sugar, sifted
1 tsp lemon extract
1 tsp butter extract
4-5 Tbsp half and half or cream (cream is preferred)

Cream butter and shortening until smooth. Add the extracts, mix. Add powdered sugar 1 cup at a time, alternating with cream until it pulls together. If the frosting is too thick, add more cream. Tint with coloring paste and use a spatula or piping bag to decorate your cookies.





Carrie

Kristalina
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Posted: 6/9/2011 11:10:52 AM
I love how many people from cyberspace registered to post to this thread for their first (and in most cases) their only post here.

I still haven't made these...


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3kidmama
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Posted: 6/9/2011 2:46:11 PM
I agree, fun thread to have resurrected. It IS interesting to read about the people who found the thread while searching online and registered to comment on "the recipe". LOL

CMCLisa
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Posted: 8/15/2011 7:00:04 PM
This recipe looks good - and has some good comments about it. Soft Lofthouse Style Frosted Cookies



Legal 3rd wife
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Posted: 8/15/2011 7:05:17 PM
Holy Cr*p! Does this count as the oldest post ever?


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gale w
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Posted: 8/15/2011 9:34:11 PM

This recipe looks good - and has some good comments about it. Soft Lofthouse Style Frosted Cookies

thanks! I have a recipe that someone gave me for them that just isn't quite right. My dd is also pa/tna so we don't buy the ones at the store.


Wash: "A man walks down the street in that hat, people know he's not afraid of anything."
Jayne: "Damn straight."

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janniepea
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Posted: 8/15/2011 9:37:46 PM

UTPea
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Posted: 8/15/2011 10:04:48 PM
I had never seen this thread before either and I've never heard of Lofthouse cookies!


Mary




gale w
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Posted: 8/15/2011 10:30:17 PM
In the stores here, Lofthouse Cookies are in the bakery section. Here's a pic



Wash: "A man walks down the street in that hat, people know he's not afraid of anything."
Jayne: "Damn straight."

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SueSume
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Posted: 8/15/2011 11:31:45 PM
Soft Lofthouse Style Frosted Cookies

(this is from the link CMCLisa posted."Sweet Pea's Kitchen". Thought maybe the link could use some Two Peas posterity)

For the Cookies:
â– 6 cups flour, divided
â– 1 teaspoon baking soda
â– 1 teaspoon baking powder
â– 1 cup butter, at room temperature
â– 2 cups granulated sugar
â– 3 eggs
â– 1 teaspoon vanilla extract
â– 1 1/2 cups light sour cream

For the Frosting:
â– 1 cup butter, at room temperature
â– 1 teaspoon vanilla extract
â– 4 cups powdered sugar
â– 6 tablespoons heavy cream
â– Several drops food coloring
â– Sprinkles

Directions:
1.In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
2.In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3.Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
4.Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
5.Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
6.To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
7.Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Yields: 4 1/2 dozen cookies


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nicolequinn
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Posted: 8/16/2011 2:15:00 AM
marking my spot so I can go back and find this.

Thanks!



redheadned
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Posted: 9/16/2011 11:02:06 AM
Hello eveyone.

I too just signed up here after finding the Lofthouse Cookie recipe in a google search.


I have spent the last 3 hours reading all the posts from the past 5 years. I have out of town company coming today and I should have been cleaning the house! Perhaps they will overlook the dust if I have some freshly baked cookies to offer!! I will be trying a few of these recipes and see which one my 17 year old loves the best. I believe I will start with the reciped posted by CMCLisa...thanks so much for the recipe... i will be back and post how they turned out!! Thanks again!!

nicolekouris
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Posted: 12/21/2011 1:01:48 PM
DID ANYONE EVER PERFECT THIS RECIPE????? IF SO PLEASE SHARE

katiepotatie
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Posted: 8/13/2012 9:49:49 PM
Came across this recipe on Pinterest, which is an adaptation of the recipe from Sweet Pea's Kitchen (mentioned later in the thread). Seemed worth mentioning on this thread. (Oh, and the fact that this thread needed to be bumped again before it falls off the planet!)

LOFTHOUSE-STYLE COOKIES


After seeing this cookie featured on Pinterest from Sweet Pea Kitchen, I knew that I had to make it. She also adapted the recipe from, recipesecrets.net . I used the recipe from sweet pea kitchen with the addition of more vanilla. Found that chilling the dough and working with small batches of the dough works best and using flour to prevent sticking.

Lofthouse Style Frosted Sugar Cookies

Cookies:

6 cups all purpose flour
1 t. baking soda
1 t. baking powder
1 c. butter, at room temperature
2 c. granulated sugar
3 eggs
2 t. vanilla extract
1/4 t. Salt
1 1/2 c. sour cream

Frosting:

1 c. butter, room temperature
1 t. vanilla extract
4 c. powdered sugar
6 T. heavy cream
Several drops food coloring
Multi-colored Sprinkles

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)

SPECIAL NOTES:

These cookies are pretty darn close to the ones you buy in the store however, I am sure that original lofthouse recipe is under "lock and key" so we may never be able to completely duplicate it 100%. (Smile)
I used the recipe that I found (as noted in the body of the post) and basically increased the amount of vanilla and working the dough in small batches, while keeping the rest chilled, works best. It is a VERY soft dough.
I thought they were quite tasty, but I know that they may not appeal to everyone, since they do taste a bit different than the ones in the store but are pretty close for a homemade version.

Now, I'm CRAVING these cookies!!!



Mom X 1
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Posted: 8/13/2012 10:06:32 PM
Just stopped by two peas on my way to bed and now I WANT COOKIES!! and there are no cookies in this house!



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Posted: 8/13/2012 10:28:18 PM
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