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Jul 8, 2008 08:58 PM

Seeking Happy Face Cookie Recipe

Let's see if I can describe what I'm looking for: Ever since I was a little kid, my favorite bakery cookie (at least from Jewish bakeries) has been the Happy Face Cookie. Sometimes the bakeries put just a circle of chocolate in the center, but I like the ones that have chocolate happy faces on them. The cookies are usually large, about 4 inches in diameter, just slightly yellow in color. I'm sure they're made with Crisco and baking soda. The cookies are often craggy, and they are soooo good! can anyone help?


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  1. 1 cup butter
    1 1/4 cups Crisco shortening
    1 1/2 cup granulated sugar
    2 tsp salt
    1 1/2 tsp vanilla
    1 egg white
    4 egg yolks
    5 1/4 cup all purpose flour

    Cream together butter, shortening, sugar, salt and vanilla. Mix only until smooth. Add egg white and egg yolks. Blend into butter mixture. Add flour. Mix until dough is stiff and waxy. Refrigerate dough until firm. Slice into rounds and bake at 350 for 10-12 minutes. Decorate with chocolate frosting to make happy face.

    3 Replies
    1. re: Emme

      Yummy- that sounds like it might be what I'm looking for!


      1. re: Miri1

        Yeah, but the recipe says nothing about the yellow pour fondant or the chocolate icing... I am seeking the same recipe... I mean, I can experiment and make my own sugar cookies, my own pour fondant... but I'm still not sure how they do the chocolate hard frosting - though I guess I could probably make a better, more chocolatey one myself.

        1. re: purplepeppereater

          Pouring fondant:
          gives you a thick fondant shell with a sweet vanilla flavor.

          6 cups confectioners’ sugar
          1/2 cup water
          2 tablespoons light corn syrup
          1 teaspoon clear pure vanilla extract

          Simply combine all ingredients together in a large and heavy saucepan. Stir constantly over low heat until the mixture reaches 110F on a candy thermometer. Tint to your desire. Pour evenly over your cake.

          For the chocolate piping, make a thick enough ganache to hold it's shape, let it cool and thicken and pipe as you please.
          Ganache formula and tips: