Table of Contents
For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl. In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well.
Bake until the cookies are puffed and cooked through but have not taken on any color, 12 to 14 minutes. Remove the cookies to a wire rack to cool. For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla extract until smooth.
Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F. Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside. Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
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