In Dayton, Ohio there is a grocery store chain called Dorothy Lane Market (DLM). They have an amazing bakery and one of their most famous items is their “Laura’s Cookies”. They are almondy deliciousness and they have been a favorite of mine for years. I’ve tried to find recipes, but since there aren’t any, I decided to try and make my own…and this is as close as I could get! Now living states away, these cookies remind me of home <3
This recipe has been updated as of January 2023. I am a bit of a perfectionist so I've been continuously modifying and updating the recipe - if you have any questions about previous versions, don't hesitate to reach out! I've included the ingredients to the older recipes at the bottom of this page.
I used my Almond Sugar Cookie Recipe for the base and an almond flavored royal icing for the frosting.
Here is the recipe:
INGREDIENTS:
FOR THE COOKIES:
- 12 TABLESPOONS OF SOFTENED UNSALTED BUTTER
- 1 CUP GRANULATED SUGAR
- 2 EGGS
- 2 TSP VANILLA EXTRACT
- 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG)
- 3 CUP FLOUR (ALL-PURPOSE)
- 1 TSP BAKING POWDER
- 1/2 TSP SALT
FOR THE ICING:
- 10 OZ POWDERED SUGAR
- 3 TBSP MERINGUE POWDER
- 1/4 CUP WATER
- 2 TSP ALMOND EXTRACT
- GEL FOOD COLORING
- SPRINKLES/COLORED SUGAR/ETC.
OTHER ITEMS:
- PARCHMENT PAPER
- ROLLING PIN
- BAKING SHEETS
- PIPING BAGS (OR SANDWICH BAGS WORK GREAT TOO!)
- COOKIE CUTTERS
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INSTRUCTIONS:
FOR THE COOKIES:
FOR THE ICING:
In a stand mixer with a paddle attachment, mix the powdered sugar, meringue powder, water, and almond extract for about 5 minutes on low speed (if you don't have a stand mixer, you can also whisk the mixture by hand!)________________________________________
Some tips:
After cutting out the cookies from flattened dough, reform dough and roll out to continue process until you've used it all up.________________________________________
Previous Recipe Notes:
If you prefer the older versions of this recipe, please see below for ingredient lists. Directions follow similarly to the steps in the most recent recipe, although the previous recipes with sour cream and shortening are incorporated following creaming the butter and sugar. The icing recipe is the same as the current version.
VERSION 1:
- 8 TABLESPOONS OF SOFTENED BUTTER (SALTED) —
(YOU CAN ALSO USE 8 TBSP UNSALTED BUTTER AND 1/4 TSP SALT) - 1 1/2 CUP GRANULATED SUGAR
- 1/4 CUP SOUR CREAM
- 2 EGGS
- 2 TSP VANILLA EXTRACT
- 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG)
- 2 3/4 CUP FLOUR (ALL-PURPOSE)
- 1/2 TSP BAKING POWDER
VERSION 2:
- 8 TABLESPOONS OF SOFTENED BUTTER (SALTED) —
(YOU CAN ALSO USE 8 TBSP UNSALTED BUTTER AND 1/4 TSP SALT) - 3 TABLESPOONS OF SHORTENING
- 1 3/4 CUP GRANULATED SUGAR
- 1/4 CUP SOUR CREAM
- 2 EGGS
- 2 TSP VANILLA EXTRACT
- 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG)
- 3 1/4 CUP FLOUR (ALL-PURPOSE)
- 1/2 TSP BAKING POWDER
What is the best way to ice the base of the cookie?
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