Ingredients

For the Cookies
1 Cup Cold Butter
3/4 Cup Butter Flavored Crisco
1 and 1/4 Cup Sugar
3/4 Cup Powdered Sugar
2 Tablespoons Milk
2 Eggs
2 Teaspoons Vanilla
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cream of Tartar
1 Teaspoon Salt
5 and 1/2 Cups Flour

For the Frosting
5 Tablespoons Browned Butter (room temperature)
5 Tablespoons or 2 and 1/2 Ounces Cream Cheese
2 Teaspoons Vanilla
2 and 1/2 Cups Powdered Sugar
5 Cap-fulls of Milk
2 Tablespoons Strawberry Nesquik

Instructions

Brown the Butter: This step is preferably done a few hours before or the day before. Get however much butter you want browned, a stick is a good way to start, and put it in a pot that looks like it will sufficiently hold the butter that you are going to melt, plus a good bit of extra room. Put the pot on the stove over medium heat and melt the butter. Continue having the pot on the heat and swirl around the mixture every once in a while as it continues to cook. Cook until the butter has turned a light brown color and smells like caramel. It will foam up a lot, so swish it around and/or take off of the heat to keep from boiling over. Pour the butter in a separate dish and throw in the fridge to harden back up. When it’s time to use this in the frosting, pull it out, and cut out a chunk of how much you need (make sure to get a piece with the top and bottom layers in it, because the good stuff settles at the bottom). Let the amount you need come to room temperature before using.

Cookie Base: Preheat oven to 350 degrees Fahrenheit. Cut cold butter into cubes and put in mixing bowl. Add shortening and mix together until combined (with pea sized chunks of butter still not mixed in). Add sugar, powdered sugar, milk, eggs, and vanilla. Again, mix until combined, but there should still be some chunks of butter seen. Add baking soda, cream of tartar, salt, and flour (keep 1/2 cup out for now). Mix until dough comes together, but don’t mix any longer! If the dough is too wet to be handled without getting dough stuck all over yourself, add the reserved flour 1/4 cup at a time until it can be handled more. Alternately, if the dough is too crumbly and not coming together, add a Tablespoon of Milk and press together with your hands. Get balls of dough (4ish Tablespoons of dough per ball) and place on baking tray a few inches apart. Press down each ball with your hand until 1/2 – 3/4 inch thick. Bake for 8 to 10 minutes. Let cool.

Frosting: Put all ingredients into a bowl and mix with a mixer until fluffy. If too dry/thick mix in 1/4 teaspoon of milk at a time until desired consistency. If too wet, add a Tablespoon of Powdered sugar at a time until desired consistency. Spread on cooled cookies.

Yield: about 18 cookies