My Version Of The Famous Lofthouse® Cookie

• 1 (18.25 ounce) package French vanilla cake mix (such as Duncan Hines(R) Moist Deluxe)
• 3 large eggs
• 1/2 cup all-purpose flour, plus
• 3 tablespoons all-purpose flour
• 1/3 cup soybean oil
• Icing:
• 4 cups confectioners' sugar
• 1/2 cup unsalted butter, at room temperature
• 1/3 cup shortening
• 3 tablespoons half-and-half
• 1 teaspoon vanilla extract

1. Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheet with silicone baking mats.
2. Beat cake mix, eggs, 1/2 cup flour, 3 tablespoons flour, and soybean oil together in a stand mixer until stiff.
3. Divide and roll dough into 1-inch balls and arrange on prepared baking sheets and flatten to about 1/2-inch thick.
4. Bake in preheated oven until somewhat firm in the center, 12 to 14 minutes. Remove from oven and let cookies sit undisturbed until set, about 5 minutes more.
5. Spread a sheet of aluminum foil onto a countertop. Transfer cookies to foil to cool completely, at least 20 minutes.
6. Beat confectioners' sugar, butter, shortening, half-and-half, and vanilla extract together with a hand mixer until smooth; spoon into a pastry bag and pipe onto cooled cookies or just spread onto cookies using a spatula.

vanilla cake, eggs, allpurpose flour, allpurpose, soybean oil, icing, sugar, unsalted butter, shortening, vanilla

Taken from www.allrecipes.com/recipe/241888/my-version-of-the-famous-lofthouse-cookie/ (may not work)