Tasty Tuesdays: Sugar Cookies with food linky #linky #cookies

Here’s another recipe that my mom always made growing up. We use this recipe for the Christmas cut-out cookies and at Valentine’s Day for heart shaped cookies. 

 They aren’t that hard to make, just a little time-consuming and messy. But they make a ton more than the store-bought dough, they’re cheaper than using the store-bought dough, and they taste a lot better too! Make sure you allow a couple of hours for the dough to chill in the refrigerator. You can make the dough the night before and stick it in the refrigerator so that it’s ready to go the next day.

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Sugar Cookies

Ingredients

• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 1/2 teaspooon vanilla
• 1 tablespoon milk
• 1 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

1. Cream butter until light and fluffy.
2. Beat in sugar.
3. Add egg and vanilla. Beat thoroughly.
4. Add milk.
5. Add flour, salt, and baking powder to the butter mixture.
6. Chill dough for several hours.
7. For cutouts, roll out dough on floured pastry sheet or cutting board. Roll rather thin (@ 1/8" -1/4" thick)
8. Place cookies on a lightly buttered or lightly greased cookie sheets.
9. Bake about 8 minutes at 375° or until edges are getting lightly browned.

Recipe Notes

I make my own icing.
I take 1-2 tablespoons softened butter and pour some powdered sugar into a bowl (amount depends on the amount of cookies you make. I often double or triple this recipe as we give a lot away.) I combine the butter and sugar and then add some milk. I add just a little bit of milk and keep adding a little bit until I get the consistency desired. You want it rather thick so it does not drip. I also add a little vanilla. I then divide the frosting into different bowls and color it whatever colors we need. We ice the cookies and put sprinkles/candies on while the icing is still wet. Let frosting dry before stacking for storage. I usually put wax paper between layers. You can freeze the cookies with or without the icing.

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