Monday, February 20, 2012

Sugar Cookies

AC and LB were out of school for President’s Day, so I asked them to come over to make cookies. When we moved two years ago, I lost my cookie cutters and just found them a few weeks ago. Since then, the girls have been anxious to make and frost sugar cookies. They chose all kinds of shapes—bunnies, baby chicks, Christmas trees, stars, ice-cream cones, rocking horses, moons, etc.—for the cookies. Our frosting colors were very bright—just how they like them! (Well, except for the purple. LB said to me, “You know, Paula, this isn’t really the color I wanted. I like lavender best!” Can’t win them all, I suppose!) I experimented with a new sugar cookie dough and was very pleased. It has a good vanilla flavor and didn’t puff up when baked, which meant it held it’s shape. For the frosting, I used this yummy one. Definitely try this with the little people in your life!

Sugar Cookies
1 cup butter, softened
1 cup sugar
1 egg
2 tsp. vanilla bean paste or vanilla extract
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 Tbsp. milk
Powdered sugar
Vanilla Frosting

1. Beat butter and sugar with an electric mixer until soft and fluffy. Beat in egg and vanilla bean paste, until smooth. Combine flour and next 2 ingredients; add to butter mixture with milk, beating until blended.
2. Roll out dough on a work surface sprinkled with powdered sugar. Cut into desired shapes.
3. Bake at 350° for 7 to 9 minutes or until done. Cool on pan 10 minutes; remove to wire racks to cool completely. Spread cookies with tinted vanilla frosting.

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