Yield: 12 large

Rise: 2hr

Ingredients:

Dough

1 cup Warm Water

1 tbsp Yeast

1/2 cup Sugar

1/4 cup Shortening

4 Eggs

1 tsp Salt

4 cups All Purpose Flour

Topping

1/2 cup Shortening

1/2 cup Sugar

1/2 cup Powdered Sugar

1 cup All Purpose Flour

3 tsp Vanilla

For colored topping, add 2-3 drops of food color + 1 tbsp flour. For chocolate topping add 2 tbsp baking cocoa + 1 tsp vanilla.

Directions:

1. Combine yeast and water and set aside for 10 min. In a Large bowl, min sugar and shortening until well blended. Add in eggs and salt. Add yeast water alternating with flour. Dough will be thick and not sticky, add flour as needed. Turn onto floured counter and knead a few times. Place dough into a well oiled bowl, cover an let rise 1hr.
2. Line 2 large baking sheets with parchment paper. Scoop out dough and drop onto 2 baking sheets, 6 mounds each . About 4 tbsp or a small palm size. Cover and let rise 1hr.
3. Preheat oven to 325 degrees F. In a mixing bowl, mix shortening and sugar. Add powdered sugar and 2 tsp vanilla, slowly add flour until thick and creamy. At this point you can add baking cocoa and vanilla or food coloring and flour. Divide topping mixture into 12 sections. Working with one section at a time. Roll between 2 small sheets of parchment paper to about 1/4 inch thick or enough to fit on top of dough. score topping with a knife (I use a tomato-onion holder slicer) and place on top of dough. Continue with rest of topping.
4. Bake 12-15 minutes.