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The Best Sugar Cookies and Frosting II Recipe

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This recipe for The Best Sugar Cookies and Frosting II, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Halupnick - North Tama
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 c. butter
2 c. sour cream
2 eggs
2 tsp. vanilla
6 c. flour
1 tsp. baking soda
2 tsp. baking powder
pinch of salt

Buttercream Frosting:
1 c. solid vegetable shortening
1 c. butter or margarine
2 lb. bag sifted confectioner's sugar
1/4 - 1/2 c. milk or water
2 tsp. vanilla

Directions:
Directions:
Cream the sugar and butter together. Add sour cream, eggs and vanilla; mix thoroughly. Gradually add dry ingredients until all are mixed in well. Cover and refrigerate overnight or for several hours.

Roll out only a small portion of dough at a time For a thin cookie, roll to about 1/8 in. thickness; for a more cake-like texture, roll out thicker (many prefer the thicker cookie!). Dough will be sticky, so use plenty of flour on surface and rolling pin.
Cut into desired shapes. Place on ungreased cookie sheet. Bake in 375 oven for 10-12 minutes, depending on size and thickness of cookies. Cookies are done when top is firm to touch (do NOT bake until browned!) Frost when cooled.

Frosting:
Cream shortening and butter; add sugar, 1/4 c. milk and vanilla. Blend on medium speed until all ingredients are well mixed. Add enough additional milk to make the frosting spreading consistency. (Yields about 6 c. frosting)

Personal Notes:
Personal Notes:
Our FCCLA uses this recipe to make large heart shaped cookies every year for Valentine's Day! We take orders and sell them. A HUGE hit in our K-12 school district!

 

 

 

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