Saturday, November 14, 2009
I've been on a quest this fall to find a most excellent sugar cookie recipe. A magazine came in the mail with a recipe claiming that these cookies won a blind folded taste test every time.
I tried them and they are indeed amazing. This is now my staple sugar cookie recipe.
1/2 c. butter
1 c. sugar
1 T. milk
2 t. vanilla
3 c. flour
1 t. baking powder
pinch of salt
In a large bowl, cram together butter, sugar, eggs, milk and vanilla.
Combine dry ingredients in a separate bowl.
Add dry mixture to wet ingredients in thirds, beating in between.
Chill for 1 hour.
Roll dough out on a lightly floured surface and cut into shapes. (I prefered it a little thicker than thin. Thin is crispy, thick was more chewy and cakey.)
Place on a greased cookie sheet and bake at 350 for 8-10 minutes. Do not over bake!
1/2 c butter (softened)
1 t. vanilla
3 T milk
4-5 c. powdered sugar
Cream butter, vanilla and milk together, and gradually add the powdered sugar while mixing until you have a stiff but creamy frosting.