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The Best Sugar Cookies
The BEST Sugar Cookies
Mix:
1 rounding cup shortening
2 c. sugar
2 eggs
1 c. buttermilk- (add 1 tablespoon vinegar to 1 c. milk to make buttermilk)
1 tsp salt
1 tsp baking soda, (dissolve in buttermilk mixture)
2 tsp baking soda
1/2 tsp of each lemon and vanilla extract
Add:
6 cups flour....add a little more until you get a good dough- like consistency.
Roll out (on the thick side) on a floured surface, cut with large cookie cutters and bake at 350 degrees for about 10 minutes....do not burn! Cool and Frost....Makes 8 dozen cookies
The BEST Cookie Frosting:
1/4 c. Crisco shortening
2 c. confectioners sugar (sifted)
1 tsp. almond extract
1 to 2 tablespoons milk....or more according to thickness.
Mix and chill, then for colors, seperate eqaul amounts into smaller bowls and add food colors of choice, then spread on cookies and let dry. YUMMY!!!!
My friend Krissy Nelson passed this onto me when I first tasted them back in 1990 at a church funtion (she made heart shapes and just added simple pink rosebuds in the frosting to them...delish and pretty too)...after that, I started making them as our 'Signature Christmas Cookies' and my children look forward to baking them as our Christmas Tradition each year. These are unlike any sugar type cookie I ever tasted. Dissolving the baking soda in vinegar and milk (aka: the buttermilk mixture) and cutting out thicker cookies is the 'key' to what makes these cookies hold up well. They have no sweetness though until you add the frosting that has to go with them. P.S: they look better than this photo shows, but these were all decorated by my children and we think they are awesome! (so does anyone who's tasted them).
on 04/12/07 |
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