GoodShoog™ Cooked Frosting for Sugar Cookies
Makes enough for about 24 cookies
Ingredients
- 3/4 cup Good Shoog
- 1/4 cup whole milk
- 2 tablespoons all-purpose flour
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- Optional: 1/8 teaspoon almond extract
- Optional: food coloring
Instructions
- In a small saucepan, whisk together the Good Shoog, milk, flour, and salt until completely smooth.
- Cook over medium-low heat, whisking constantly, until the mixture becomes thick and pudding-like, about 4–6 minutes.
- Remove from heat and transfer to a bowl. Press plastic wrap directly against the surface and allow it to cool completely to room temperature.
- Beat the softened butter with an electric mixer for 2–3 minutes, until light and creamy.
- Add the cooled cooked mixture one spoonful at a time, beating well after each addition.
- Add the vanilla and optional almond extract. Beat another 2–3 minutes until smooth and fluffy.
- Add food coloring if desired.
- Frost completely cooled sugar cookies. Allow the frosting to sit at room temperature so the surface can develop a soft set.
Tip: For a thicker, bakery-style frosting, refrigerate it for about 15–20 minutes before frosting the cookies.
Estimated Nutrition
Per 1/24 of recipe: Calories 38, Fat 4 g, Protein 0 g, Usable Net Carbohydrates approximately 1 g, Sodium 4 mg
Allulose and tagatose are removed from the carbohydrate value when estimating usable net carbohydrates.