Wednesday, November 10, 2010

Cookie Wednesday!!!

My Favorite Sugar Cookie Recipe and 
Cube of Butter Frosting 

I chose this recipe because they freeze so well.  I made my cookies this morning, put them in freezer bags with wax paper between the layers, and popped them in the freezer.  Now all I have to do is pull them out the day before Thanksgiving, frost them, and voila!  
A yummy Thanksgiving treats made without the stress.

I love sugar cookies because they are delicious and the frosting just makes it that much tastier.  Do not double this recipe, unless you have a really big mixer.  This recipe makes 4 dozen cookies if you use a regular sized cookie cutter.  If you are using a smaller cookie cutter, you are going to have a lot more cookies. 

Sugar Cookies

1 c. butter, softened
2 c. sugar
1 c. sour cream
4 eggs
1 tsp. vanilla
7 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt.

Preheat oven to 350*

Cream butter and sugar.  Add sour cream then eggs one at a time.  Then add vanilla.  In a separate mixing bowl mix together Dry ingredients:  four, baking powder, baking soda, salt.  Slowly mix dry ingredients into wet ingredients.

This is the point where most sugar cookie recipes recommend that you refrigerate the dough.  I don't have the patience for that.  I just start rolling.  If you are some kind of saint who can wait for an hour while your dough chills.  Go for it.  

Roll 1/4 of the dough out on floured surface and cut using cookie cutters.  Bake until lightly browned around the edges.  Cool on a wire rack.  Each time you re-roll dough, be sure to add new dough to the trimmings.  Otherwise you end up with some seriously dry cookies.

Frost and decorate as desired.

Cube of Butter Frosting

1 1/2- 2 lbs. powdered sugar. 
1 cube (1/2 c.) butter, softened
2 tsp. vanilla
4 Tbl. boiling water
milk, added a tsp at a time until frosting is desired consistency.

***If you are adding food coloring do so before adding milk.
***If your frosting is too thin, add a little more powdered sugar.  

Mix on high for 3-4 minutes until frosting is fluffy.

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