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Formula Exchange: Grandma's sugarcakes with watermelon icing

Feb 1, 2010 12:00 PM


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INGREDIENTS LBS. OZS. METHOD
SUGARCAKES
Shortening 14 Blend.
Sugar 2
Eggs, 8 whole, beaten 14 Add; mix until creamy.
Buttermilk 1
Vanilla extract 0.17 (2 tsp)
Pastry flour 2 13 Stir together; add and mix until blended.
Baking powder 0.5
Baking soda 0.25
Total appr. wt. 7 10
WATERMELON ICING
Cream cheese, softened 8 Mix until creamy
Butter, softened 6
Jolly Rancher™ Watermelon Topping 8
Confectioners' sugar 9 Gradually add until well combined.
Vanilla extract 1 tsp Refrigerate 2 to 3 hours.
Total appr. wt. 1 15

INSTRUCTIONS

Grandma’s sugarcakes

Using a #24 (approx. 0.6-oz.) scoop, deposit dough 2 ins. apart onto prepared baking sheets.

Bake at 375°F for 10 to 14 minutes or until golden brown. Partially cool, then transfer to wire rack to cool completely.

Top cookies with watermelon icing.

Yield: 72 cookies

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