Icing for No Chill Sugar Cookies

1 cup shortening, such as Crisco

1 teaspoon vanilla extract

1 teaspoon almond extract

1 large bag powdered sugar (2 lbs, about 8 cups)

½ cup heavy cream or whole milk (more if needed to reach desired consistency)

Food coloring, if desired

In the bowl of your mixer fitted with the paddle attachment, place shortening and extracts. Beat until creamy (at least 1 minute).

Begin adding powdered sugar 1 cup at a time.

When the mixture starts to become dry start adding cream a little bit at a time alternating with the powdered sugar.

Beat until creamy. Use more or less cream to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting).

Add food coloring if desired.

Shortening is what makes this frosting “crisp”up. You can swap half for butter but it will melt/fall more quickly and may collapse if cookies are stacked on top of one another. If you swap out for all butter well then you are making Buttercream frosting - perfect for spreading on cakes but not preferred for piping.

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