Wednesday, September 24, 2008

Sugar Cookies

Adyson's most amazing pre-school teacher is getting a minor surgery on her heart tomorrow, so today we made her these cookies, and thought I should share the recipe. It is quite possibly the best sugar cookie recipe ever. Seriously. It's been the one my family has used for years, so enjoy!

1 Cup shortening

2 Cups sugar

2 Eggs

1 Cup Sour Cream

1 tsp. Vanilla

1/2 tsp. Baking Powder

1/2 tsp. Salt

4 1/2 Cups Flour (approx.)

Mix all of your ingredients together excluding the flour. After they are creamed together add your flour a cup at a time. I usually add about 4-5 cups and the dough is sticky but smooth. Then I flour my counter top liberally, and knead for just a minutes to get some of that extra flour in the stickier areas. This dough should be sticky, but easy to use when you have floured your surface enough.

Flour your rolling pin and roll to between 1/4 and 1/2 inch. Then start cutting with your shapes and lay on your pans. They will bake for 12-15 minutes. I love them soft so I take them out at about 13 minutes, but it is all personal preference.

Hint:make sure that your dough is the same thickness all around when you are rolling it. The cookies obviously will cook for different time limits if the thickness is different.

Once they are cooled through on the most easy and perfect cream cheese frosting.

1 cube butter

1 stick of cream cheese

a dash of vanilla.

Blend together till smooth and add powdered sugar. I just add-then taste and repeat till it taste good. (usually about 1/2 a bag.)

And don't forget to lick the beater....


Joy said...

What temp. do you back these sugar cookies at?

Joy said...

Oops! :) I mean BAKE!