And if you don’t think that’s a sexy title, you’ve got rocks for brains.
Ladies and gentlemen.
It is here.
I scoured the interwebs, I tested recipes and variations of those recipes. I went to multiple stores to get just the right ingredients. I sighed. I (nearly) cried. I bashed my head against the steering wheel. I drank a real coke.
They said it couldn’t be done. They said “nearly” was “as good as.”
They were wrong.
This is the end of a personal odyssey lasting years. To crack the secret of the Great American Cookie Company’s icing.
Anyone can make a giant chocolate chip cookie. That’s no big deal. Anyone can pop open a can of premade frosting and call it good. But that’s not good enough in this household. To be a legit cookie cake (or double-doozie) it has to be the real GACC icing. There is no substitute.
At least, until now.
Like I said, there were other recipes consulted and multiple tweaks made. You won’t find this recipe anywhere else. This is the one, y’all. Posted on August 8, 2017.
Without further ado (and I am all about making as much ado about this as possible, I feel like I just won the Olympics. I may even feel empowered enough to take on Mazzio’s Ranch) here it is: the recipe
- 2 lbs powdered sugar
- 4 tablespoons merengue powder
- 1/2 cup shortening
- 1/4 cup butter
- 1/4 cup milk (approximately)
- 2 tbsp hot water
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 tsp almond extract
Combine wet/wet-ish ingredients in large bowl. Gradually incorporate powdered sugar and merengue powder alternatingly. Beat at high speed until stiff. It will be VERY stiff. *This makes a lot of icing. Enough for a two-layer 11x14 cookie cake with a thick center layer, and then some.