Tomorrow's Sugar Cookies

Tomorrow’s Sugar Cookies

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I said I’d post the recipe for sugar cookies “tomorrow” a few days ago but I guess this will have to do.  This is my favorite sugar cookie recipe for many years.  It is best as a cookie cutter recipe rather than just a plain sugar cookie.  I have a recipe I like better for a stand-alone sugar cookie but this is good as a cut-out recipe because the top is smooth when you get done compared to the crinkly top of my other sugar cookie recipe. (Probably a run-on sentence for all you grammar Nazis out there, but when you are talking about cookies, all the rules go out the window.)

Christmas Sugar Cookie Recipe

4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 sticks butter

2/3 cup shortening

1 1/2 cups sugar

2 eggs

2  tablespoons milk

2 teaspoons vanilla

Stir together the flour, baking powder and salt.  In another bowl beat butter and shortening together.  Add sugar and beat until fluffy.  Add eggs, milk, and vanilla; beat well.  Add dry ingredients to sugar mixture and beat till well combined.  Cover and chill 4 hours or overnight.  Working with 1/4 of the dough at a time, roll on a lightly floured surface to 1/8-inch thickness.  Cut into shapes with cookie cutters.  Place on a lightly greased cookie sheet and bake at 375 degrees for 8 minutes or until the edges are golden brown.  Allow to cool.  Frost with butter frosting or glaze.

Butter Frosting

1 1/2 sticks butter

8 cups powdered sugar

1/2 cup milk

2 teaspoons vanilla

food coloring

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Here are a few pictures of the process.  I’m adding the flour to the butter mixture. Scrape the sides often.

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The dough is really soft after it’s all the flour is incorporated.  You really do have to refrigerated it if you want to roll it out for a cutter.  If you want to make drop cookies, you can use it right away.

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The frosting I used in the photos is not the same as the recipe given today.  I used a glaze. Basically, the difference is that I melted the butter and milk first and added less powdered sugar.  I did add vanilla at the end.  As the butter and milk cools, the frosting sets into the very yummy puddles of frosting.

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These cookies freeze well, too.  I like to take them for lunch or pull some out for dessert during the week.

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One Response to Tomorrow’s Sugar Cookies

  1. Anonymous April 26, 2014 at 4:19 pm #

    These look yummy! I am going to have to bake some!

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