Christmas sugar cookies
Today was a day for baking.
Sue’s Sugar Cookies
- 2/3 cup butter (room temperature)
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 4 teaspoons milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups flour
Cream butter, sugar and vanilla together until light and fluffy. Add egg and mix until light. Stir in milk. Sift together dry ingredients (I don’t usually do this, but it wouldn’t hurt so as to avoid a potential lump of baking powder or something.) Cream dry ingredients into mixture and combine thoroughly.
Without eating delicious dough first, divide dough in half and wrap disks in plastic wrap. Chill for 1 hour. One at a time, roll out on floured surface until about 1/8-inch thick, or slightly thicker. Cut shapes with cookie cutters. Gather up scraps and re-roll and cut.
Bake at 375 degrees until barely golden around edges. Cool thoroughly before frosting. Unfrosted cookies can be wrapped and frozen.
Buttercream Frosting
- 1 pound box C&H powdered sugar
- 3 to 4 tablespoons milk or cream (cream is better, and you can taste the difference)
- 1 teaspoon vanilla extract, or 1/2 teaspoon almond extract
- 1 stick salted butter
Starting with the 3 tablespoons milk or cream, beat with electric mixer for 2 minutes, scraping bowl often. Add more cream if needed.
