A few people at the shower asked for the recipe, so here it is. I found out last weekend that the recipe comes from my mother-in-law's college roommate. Not that you need to know that, but I've been wondering myself.
Kathy's Soft Sugar Cookies
2/3 c. butter
1 1/2 c. sugar
3 eggs, beaten
1/4 c. milk
3 1/2 c. flour
1 t. baking soda
1 t. vanilla
1/4 t. salt
Cream butter and sugar; add eggs. Dissolve baking soda in milk and blend. Add vanilla. Sit flour and salt; add gradually to mixture. Chill. Roll about 1/8" thick and bake on a greased cookie sheet @ 350 degrees for 8-10 minutes.
The dough is very sticky, so sometimes I add a tiny bit more flour, but mostly it's important to chill it for a long time. Mine was in the fridge for several hours (or maybe overnight, I can't remember). Then I roll it out on powdered sugar. This time I also tried keeping the cut-out cookies in the fridge for a few minutes, and I think that helped them keep their shape in the oven. Oh, and I do mine a little thicker than 1/8".
Creamy White Frosting
(From Better Homes and Gardens Cookbook)
1 c. shortening
1 1/2 t. vanilla
1/2 t. lemon, orange, or almond extract (I used almond)
4 1/2 c. sifted powdered sugar (about 1 pound)
3 to 4 T. milk
In a medium mixing bowl beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency.
2/3 c. butter
1 1/2 c. sugar
3 eggs, beaten
1/4 c. milk
3 1/2 c. flour
1 t. baking soda
1 t. vanilla
1/4 t. salt
Cream butter and sugar; add eggs. Dissolve baking soda in milk and blend. Add vanilla. Sit flour and salt; add gradually to mixture. Chill. Roll about 1/8" thick and bake on a greased cookie sheet @ 350 degrees for 8-10 minutes.
The dough is very sticky, so sometimes I add a tiny bit more flour, but mostly it's important to chill it for a long time. Mine was in the fridge for several hours (or maybe overnight, I can't remember). Then I roll it out on powdered sugar. This time I also tried keeping the cut-out cookies in the fridge for a few minutes, and I think that helped them keep their shape in the oven. Oh, and I do mine a little thicker than 1/8".
Creamy White Frosting
(From Better Homes and Gardens Cookbook)
1 c. shortening
1 1/2 t. vanilla
1/2 t. lemon, orange, or almond extract (I used almond)
4 1/2 c. sifted powdered sugar (about 1 pound)
3 to 4 T. milk
In a medium mixing bowl beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency.
When I used this for Benjamin's birthday cake I used 1/2 c. margarine and 1/2 c. shortening. For the cookies I used 1 c. butter. I liked both ways, and I think both would be better than just shortening. I frosted 30-35 cookies (about 4") with this recipe.
2 comments:
I'll have to try this recipe! I haven't ever thought of rolling out the dough on powdered sugar! YUM!
Yeah, I think the powdered sugar is better than flour because it doesn't toughen up the dough as you work with it, and it doesn't leave a white powder on the cookies after they're baked. I do the same with gingerbread cookies.
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