Wednesday, December 24, 2008

My favorite sugar cookie recipe

Recipe it is! I just figured you all had your favorite sugar cookie recipe and then I remembered how long it took me to find this one. I think I got this from my neighbor, Sharon.

This is definately not the recipe for the soft, puffy kind of sugar cookie. This recipe works well with cookie cutters. The trick to getting your intricate shapes off the counter and onto the pan (and then off the pan intact!) is to not roll your dough to thin. I'd suggest a minimum of 1/4".

Sugar Cookies (I always double this)

Cream 1 C. Butter & 2/3 C. sugar. Beat in 1 egg, 1 tsp. vanilla, 1/2 tsp. salt and 2 1/2 C. sifter flour (as in sift the flour first and then measure). Knead until well combined. Form into a disk, wrap well in plastic wrap and refridgerate for 2-3 hours. Roll out on floured surface to 1/4" thickness. Dip cookie cutters into flour and then cut and place on ungreased cookie sheet. Bake at 350 F. for 8-10 until just starting to brown on edges.

Frosting: combine 2 Tbsp melted butter, 2 Tbsp. milk, 1 tsp. vanilla and 1/2 tsp. lemon juice. Add 1 1/2 C. Sifted powdered sugar and beat until fluffy. Add color and store in air-tight container.

The vanilla adds a nice flavor, but if you want a white frosting, you'll want to omit the vanilla, as it colors the frosting. Also, to get the lovely ice blue frosting color above, add a touch of green color to your blue and go light on the color in general. For icing tips, see post below.



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