Wow - A WDW while I'm on jury duty? How unexpected is that?? :-)
Actually, when I ran across this recipe online recently, I knew I just had to find time to make it! We love these really junky cookies from the grocery store that my kids call "clam-bows." You know which ones? Those incredibly soft cookies with the best powdered sugar icing? They are just so enticing. I recently inquired about the name with Emma and she explained that the Tubbs girls and our kids formed the word when merging "Clam shell" and "Rainbow." Clambows. You see, the cookies always come in those clear clamshell containers, and as for the rainbow part, I am assuming they are colorful? Anyways, they are SO yummy but you know that they are SO nasty. Anyways, when I came across the recipe I just knew I had to make some. They are easy to make because you don't have to roll out the dough or use cookie cutters. You know what - I like them better than those store-bought ones. I don't miss the chemical taste at all :-)
Mine aren't exactly 'fall' looking, as I made them true to the grocery store style (pink with sprinkles). You could always tint your frosting orange and decorate with some fall motif sprinkles instead. Yum.
Clambows (Soft frosted sugar cookies)
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract
For the frosting:
5 cups confectioners' sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
To make the cookies, In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To frost the cookies, place the confectioners' sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.