HISTORIC DINER RECIPE - Katy Peach Cobbler as featured in KANSAS! Magazine

A portion of the KANSAS! Magazine article on the Abilene & Smoky Railroad is devoted to the  train’s unique historical Dining Car Heritage Series . "Dinner Trains Embrace Kansas History" appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine and includes a recipe for Katy Peach Cobbler. 

Served on the Missouri-Kansas-Texas Railroad, this cobbler was a popular dessert on the “The Katy” diner. The original recipe appears online and in a cookbook, “Dinner on the Diner,” by Will C. Hollister (Trans-Anglo Books, 1965). Since the original recipe calls for “1/2 cube butter” and both “thick and thin cooked tapioca,” the recipe below includes simplified adjustments made by caterer Lucinda Kohman.

 

KATY PEACH COBBLER   Yield: 4 servings  (8x8-inch baking pan)

INGREDIENTS

Peaches:

2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions) 

1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)

1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

1/8 teaspoon almond extract

Batter:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk

1 1/4 teaspoons baking powder

4 tablespoons butter (1/2 stick)

INSTRUCTIONS

1.   Preheat oven to 400 degrees F.

2.   Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.

3.   Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder. 

4.   Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.

5.   Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.

Recipe without photos . . .

KATY PEACH COBBLER   Yield: 4 servings  (8x8-inch baking pan)

INGREDIENTS

Peaches:

2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions) 

1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)

1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

1/8 teaspoon almond extract

Batter:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk

1 1/4 teaspoons baking powder

4 tablespoons butter (1/2 stick)

INSTRUCTIONS

1.   Preheat oven to 400 degrees F.

2.   Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.

3.   Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder. 

4.   Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.

5.   Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.

Julia’s Chocolate and Almond Cake

We are watching the Julia series on HBO Max and also watched the CNN Julia documentary! So, it’s only makes sense to did out my Julia cookbook and give her beloved Chocolate and Almond Cake a try! 

Made with simple, everyday ingredients, this recipe utilizes techniques that create a light cake made by creaming butter and sugar and eventually yolks. Egg whites are whipped separately and folded into the batter. They are techniques I know and understand, however, I have never made an icing like this one! Truly a butter cream icing . . . butter, chocolate and coffee, that’s it! Or, Julia also suggests simply dusting the cake with powdered sugar if preferred.

In typical Julia style, she even provides a list of kitchen supplies. She truly inspired generations of cooks and helped shaped today’s American cuisine. 

This cake is elegant, delicious, yet simple . . .  so Julia! 

Julia’s Chocolate and Almond Cake Serves 6–8

Kitchen Supplies:

Round cake pan , 8 inches in diameter and 1 1/2 inches deep

3-quart mixing bowl

Wooden spoon or Electric beater

Rubber spatula

Cake rack

Ingredients:

4 ounces or squares semisweet chocolate, melted

2 Tbsp. rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar to mix with butter

3 egg yolks

3 egg whites

Pinch of salt

1 Tbsp. granulated sugar to beat with egg whites

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup cake flour, scooped and leveled, turned into a sifter

Chocolate-Butter Icing (recipe follows)

Directions

1. Preheat oven to 350 degrees. Butter and flour the cake pan. (I line the pan with parchment cut to size and sprayed it with pan release.)
2. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe.
   
3. Measure out the rest of the ingredients. 
   
4. Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. 
   
5. Beat in the egg yolks until well blended. 
   
6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed. 
   
7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract.
   
   
   
   
8. Immediately stir in one fourth of the beaten egg whites to lighten the batter.
9. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. 
   
10. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. 
    
11. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. 

    

    Ready to bake!

12. Allow cake to cool in the pan for 10 minutes. 
    
13. Run a knife around the edge of the pan, and reverse cake on the rack. 
14. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. 

Chocolate-Butter Icing

Kitchen Supplies:

Small covered pan

Larger pan of almost simmering water

Wooden spoon

Bowl with tray of ice cubes and water to cover them

Small flexible-blade metal spatula or table knife

Ingredients:

2 ounces (2 squares) semisweet baking chocolate

2 Tbsp. rum or coffee

5 to 6 Tbsp. unsalted butter

Directions

1. Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. 
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. 
3. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. 
4. At once spread it over your cake with spatula or knife.

Recipe without photos . . . Julia’s Chocolate and Almond Cake Serves 6–8

Kitchen Supplies:

Round cake pan , 8 inches in diameter and 1 1/2 inches deep

3-quart mixing bowl

Wooden spoon or Electric beater

Rubber spatula

Cake rack

Ingredients:

4 ounces or squares semisweet chocolate, melted

2 Tbsp. rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar to mix with butter

3 egg yolks

3 egg whites

Pinch of salt

1 Tbsp. granulated sugar to beat with egg whites

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup cake flour, scooped and leveled, turned into a sifter

Chocolate-Butter Icing (recipe follows)

Directions

1. Preheat oven to 350 degrees. Butter and flour the cake pan. (I line the pan with parchment cut to size and sprayed it with pan release.)
2. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe.
3. Measure out the rest of the ingredients. 
4. Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. 
5. Beat in the egg yolks until well blended. 
6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed. 
7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract.
8.  Immediately stir in one fourth of the beaten egg whites to lighten the batter.
9. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. 
10. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. 
11. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. 
12. Allow cake to cool in the pan for 10 minutes. 
13. Run a knife around the edge of the pan, and reverse cake on the rack. 
14. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. 
    
    
    

Chocolate-Butter Icing

Kitchen Supplies:

Small covered pan

Larger pan of almost simmering water

Wooden spoon

Bowl with tray of ice cubes and water to cover them

Small flexible-blade metal spatula or table knife

Ingredients:

2 ounces (2 squares) semisweet baking chocolate

2 Tbsp. rum or coffee

5 to 6 Tbsp. unsalted butter

Directions

1. Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. 
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. 
3. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. 
4. At once spread it over your cake with spatula or knife.

Brown Sugar Cookies become the base for Halloween cookies!

Instead of granulated sugar, these sugar cookies are made with brown sugar. Flavorful dough turned into Halloween shapes and then finished at at family cookie decorating party! 

Brown Sugar Cookies    Makes about 2 dozen

1 1/2 cups all-purpose flour, plus extra for rolling

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla 

1/2 teaspoon almond extract

1. Heat oven to 350°F.  Line a large baking sheet (or two) with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
   
3. In a large mixing bowl either with a stand mixer (with the blade attachment) or hand mixer, beat the butter and sugar together on medium-speed until light and fluffy, about 2 minutes.  
   
4. Add the egg, vanilla and almond extract. Beat on medium speed until completely combined, scraping down the sides partway through if needed.  
5. Add in the dry ingredients, and beat on low speed until just combined.  (You don’t want to over-beat this dough.)
   
   
   
   
6. Form the dough into a ball, and place it on a large, lightly-floured hard surface. (I shaped it into 2 balls.)
   
7. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick.  
8. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  
   
9. Transfer the cookies to a parchment or silicon covered baking sheet.
   
10. Place the baking sheet in the freezer for about 5 to 10 minutes to chill the dough.
11. Once the dough is nice and firm, transfer the baking sheet to the oven. Bake for 10-12 minutes, or until the edges just barely begin to turn golden.  
12. Remove from heat and let the cookie rest on the tray for 5 minutes. Then transfer them to a wire baking rack to cool completely.
13. Frost or ice cookies with your favorite frosting or icing. 

Cookies may be frozen for up to 3 months. 

Recipe without photos . . . Brown Sugar Cookies    Makes about 2 dozen

1 1/2 cups all-purpose flour, plus extra for rolling

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla 

1/2 teaspoon almond extract

1. Heat oven to 350°F.  Line a large baking sheet (or two) with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large mixing bowl either with a stand mixer (with the blade attachment) or hand mixer, beat the butter and sugar together on medium-speed until light and fluffy, about 2 minutes.  
4. Add the egg, vanilla and almond extract. Beat on medium speed until completely combined, scraping down the sides partway through if needed.  
5. Add in the dry ingredients, and beat on low speed until just combined.  (You don’t want to over-beat this dough.)
6. Form the dough into a ball, and place it on a large, lightly-floured hard surface.  
7. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick.  
8. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  
9. Transfer the cookies to a parchment or silicon covered baking sheet.
10. Place the baking sheet in the freezer for about 5 to 10 minutes to chill the dough.
11. Once the dough is nice and firm, transfer the baking sheet to the oven. Bake for 10-12 minutes, or until the edges just barely begin to turn golden.  
12. Remove from heat and let the cookie rest on the tray for 5 minutes. Then transfer them to a wire baking rack to cool completely.
13. Frost or ice cookies with your favorite frosting or icing. 

Cookies may be frozen for up to 3 months. 

Marie Fiebach’s Almond Cake with Strawberries and Cream as featured in KANSAS! Magazine & on KAKE-TV

The latest 2021 issue of KANSAS! Magazine (VOL 77 / Issue 2) features an article titled “The Cooking Shows”. It includes info about Kansas produced cooking shows—both past and present. Marie Fieback who appear on KAKE-TVevery Monday with her  “Feed Your Family Tonight” show was featured in both the story and the photo shoot. She provided the recipe that was included in the article, describing her cake as being very dense, “It has the texture of a really good brownie or blondie with crisp edges and chewy interior. A small sliver is all you need because it is very rich.” She suggests pairing it with strawberries and whipped cream for a taste of springtime.

Photos for the story were taken by Justin Leister.
Above: Marie's Almond Cake
Below: Marie in her home kitchen where she has been taping since COVID.

The inspiration for this story and a bit of Kansas 

TV history follows the recipe.

 

Marie Fiebach’s Almond Cake with Strawberries and Cream  Yield: 1 nine-inch round cake; 12 to 16 servings 

1 pound fresh strawberries, hulled and sliced

1 1/4 cups granulated sugar plus 3 teaspoons, divided

3 tablespoons slivered almonds

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 teaspoon almond extract

1 teaspoon vanilla 

1/4 teaspoon salt

2 large eggs

1 1/2 cups all purpose flour

Cooking spray

Whipped cream for serving

1. MACERATE THE STRAWBERRIES: In a medium bowl, mix sliced strawberries with 2 teaspoons of sugar. Leave at room temperature for 1 to 2 hours, then refrigerate.
2. FOR THE CAKE: Preheat the oven to 350 degrees Fahrenheit.
3. Place slivered almonds on a microwave safe plate and microwave on high for 2 minutes. Stir. If they are not starting to brown, microwave up to 1 more minute in 20 second intervals until just beginning to brown. Set aside.
4. In a medium bowl, mix melted butter, 1 1/4 cups sugar, almond extract, vanilla, and salt. Add eggs and mix well. Add flour and mix until incorporated. Do not over mix.
5. Prepare a 9-inch round cake pan, by spraying with cooking spray, lining with parchment paper, and spraying over the parchment paper.
6. Pour the cake batter into the prepared cake pan. Sprinkle it with toasted almonds and a final teaspoon of sugar. Bake at 350 degrees F. for 30 to 35 minutes until the edges are golden brown and the top is starting to brown.
7. Let the cake cool for 10 minutes in the pan, then run a knife around the edge of the cake and invert onto a plate. Remove the parchment paper and then flip the cake over onto a cake plate or cutting board so the almonds are back on top. 
8. Cut into 12 to 16 slices and top each slice with macerated strawberries and whipped cream.  

The cooking show story was actually inspired by ESTHER WOMER who hosted a daily cooking show on KARD-TV from 1957-58. Her daughter, my Chi Omega sorority sister, Sally Women Lankas shared the story of her amazing mom who balanced work and family. After feeding her family a home-cooked breakfast, Esther would prep for he daily show, shop for groceries and then carry it  all into the Wichita station where she would then set up for her “Food Fiesta” segment. She did all this clad in the latest fashions and her trademark high heels! 

Although no photos of Esther appeared in the article, these are a few from Sally’s collection that she did share with me. 

Above: Fashionably dressed Mrs. Womer demonstrating the finer points of outdoor
grilling on KARD-TV's “Food Fiesta” segment. Circa late 1950s.
Below left: Mrs. Womer on-the-set with one of the TV station's sponsors.
Below right: Mrs.Womer at home with her husband in their Wichita kitchen.

 

Streusel-topped Zucchini Bread

With a bumper crop of zucchini, I'm on a quest for new recipes, and this one is a bit different than the usual zucchini bread. The streusel topping adds a satisfying crunch. 

Bread spread with Cherry Butter from The Cherry Co., Colorado.

Streusel-topped Zucchini Bread   Makes 2 standard loaves or 4 smaller (5” x 2 1/4” ) loaves

3 large eggs

1 cup canola oil 

3/4 cup granulated sugar

2 teaspoons vanilla 

1 teaspoon almond extract

3 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

2 cup shredded zucchini

1 cup chopped walnuts

Streusel topping: 

1/4 cup butter, softened

1/2 cup oats

1/2 cup light brown sugar, packed

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon       

1. Spray two 8” x 4” baking pans (standard size loaf pans) or 4 smaller (5” x 2 1/4”) pans . Preheat oven to 325°.
2. In a large bowl, beat eggs with oil, sugar, vanilla and almond extract. 
   
3. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
   
4. Fold in shredded zucchini and chopped walnuts. 
5. Pour batter into two (or four) loaf pans.
   
6. Streusel topping: In a small bowl, combine streusel ingredients. 
   
7. Sprinkle the streusel evenly onto the two (or four) pans of batter. Press lightly.
   
   
   
8. Bake in oven for about 60 minutes for standard loaves; about 25 to 30 for smaller loaves, or until toothpick inserted in center comes out clean. Avoid overbaking.
9. Remove pans from oven and cool on baking rack about 10 minutes before removing from pans.
   
   
   
   
   
   

   

   Mini loaves are great for breakfast, snacking or as gifts.

Recipe without photos . . .

Streusel-topped Zucchini Bread   Makes 2 standard loaves or 4 smaller (5” x 2 1/4”)  loaves

3 large eggs

1 cup canola oil 

3/4 cup granulated sugar

2 teaspoons vanilla 

1 teaspoon almond extract

3 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

2 cup shredded zucchini

1 cup chopped walnuts

Streusel topping: 

1/4 cup butter, softened

1/2 cup oats

1/2 cup light brown sugar, packed

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon       

1. Spray two 8” x 4” baking pans (standard size loaf pans) or 4 smaller (5” x 2 1/4” ) pans. Preheat oven to 325°.
2. In a large bowl, beat eggs with oil, sugar, vanilla and almond extract. 
3. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
4. Fold in shredded zucchini and chopped walnuts. 
5. Pour batter into two (or four) loaf pans.
6. Streusel topping: In a small bowl, combine streusel ingredients. 
7. Sprinkle the streusel evenly onto the two pans of batter. Press lightly.
8. Bake in oven for about 60 minutes for standard loaves; about 25 to 30 for smaller loaves, or until toothpick inserted in center comes out clean. Avoid overbaking.
9. Remove pans from oven and cool on baking rack about 10 minutes before removing from pans.

Ed’s Sugar Cookies w/ Buttercream Frosting

Ed Krenger used to make the best sugar cookies. He baked them for his kids, for special events and friends. When his son Kelly was attended Norte Dame, we traveled with the Krengers to a football game. One the way, Ed made the mistake of offering a couple of cookies. Barry didn't stop with two, or even three. Finally, Ed said, "Barry, I made those for Kelly!" Barry's addiction to these cookies is typical; these are GOOD cookies. And, the dough is so easy to work with, too.

Betty continues to make Ed's cookies and shared the recipe in an cooking article (Home Cooking—Dickinson County Style)  I wrote about her for the Reflector Chronicle in May, 2004.

She keeps batches of them on hand in her "magic freezer" and pulls them out as needed, adding the frosting after they are thawed.

Ed’s Sugar Cookies      Makes about 3 dozen cookies

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup shortening

1 cup granulated sugar

2  large beaten eggs

4 tablespoons milk (or the equivalent of 1/4 cup)

1 teaspoon vanilla

1. Preheat oven to 350°.  
2. In a mixing bowl, combine dry ingredients (the first 4 ingredients).  
   
3. In another bowl, beat the shortening and sugar. 
   
4. Then add the beaten eggs, milk and vanilla. 
   
5. Add dry ingredients and mix until well combined. 
   
6. Roll dough to about ¼” thickenss on a floured board and cut out (Ed always used a round cutter but other shapes can also be used). 
   
   
   
   
    
7. Place cookies on ungreased cookie sheets and bake @ 350° for 8 to 10 minutes or until lightly browned.
8. Frost cookies when cool.
   

Buttercream Frosting for Sugar Cookies  -- enough to frost about 100 (2 1/2") round cookies

1 cup salted butter, softened

4 cups powdered sugar, divided

4 to 6 tablespoons cream, divided (or use evaporated milk)

2 teaspoons vanilla extract, or use a combination of vanilla  + coconut & almond extracts

Gel food coloring, if desire

Assorted sprinkles or colored sugar, if desired 

1. In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2 to 3 minutes.
2. Add half of the powdered sugar and 2 tablespoons cream. Beat well. Scrape the sides and bottom of the bowl.
   
3. Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
   
4. Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
5. Add remaining 1 to 2 tablespoons of cream, if needed.
6. Add gel food coloring if you want to tint the frosting. (liquid food coloring thins the frosting) 
7. Frost the cookies, cover and store on the counter for 2 to 3 days.
   

Recipe without photos . . .
Ed’s Sugar Cookies      Makes about 3 dozen cookies

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup shortening

1 cup granulated sugar

2  large beaten eggs

4 tablespoons milk (or the equivalent of 1/4 cup)

1 teaspoon vanilla

1. Preheat oven to 350°.  
2. In a mixing bowl, combine dry ingredients (the first 4 ingredients).  
3. In another bowl, beat the shortening and sugar. 
4. Then add the beaten eggs, milk and vanilla.  
5. Add dry ingredients and mix until well combined. 
6. Roll dough to about ¼” thickenss on a floured board and cut out (Ed always used a round cutter but other shapes can also be used).  
7. Place cookies on ungreased cookie sheets and bake @ 350° for 8 to 10 minutes or until lightly browned.
8. Frost cookies when cool.

Buttercream Frosting for Sugar Cookies -- enough to frost about 100 (2 1/2") round cookies

1 cup salted butter, softened

4 cups powdered sugar, divided

4 to 6 tablespoons cream, divided (or use evaporated milk)

2 teaspoons vanilla extract, or use a combination of vanilla  + coconut & almond extractsa 

Gel food coloring, if desired

Assorted sprinkles or colored sugar, if desired 

1. In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2 to 3 minutes.
2. Add half of the powdered sugar and 2 tablespoons cream. Beat well. Scrape the sides and bottom of the bowl.
3. Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
4. Add salt and flavoring extracts. Beat well. Scrape the sides and bottom of the bowl.
5. Beat well. Scrape the sides and bottom of the bowl.
6. Add remaining 1 to 2 tablespoons of cream, if needed.
7. Add gel food coloring if you want to tint the frosting. (liquid food coloring thins the frosting) 
8. Frost the cookies, cover and store on the counter for 2 to 3 days.