Directions: |
Directions:Heat oven to 350º. Combine the flour, baking powder, and salt together in a bowl. Set aside. In a large bowl using a stand mixer, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 tbl of flour or more and knead until dough is desired texture. Put dough on heavily floured counter, these like to stick to the counter so flour repeatedly. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Prepare 2-3 large cookie sheets sprayed with nonstick spray. Using a cookie cutter, cut the dough into shapes. Remove with a thin spatula if they are sticking to the counter. Re-roll the dough pieces and continue cutting until all is used. Arrange cookies on baking sheets 2 inches apart. Bake for 10-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. Decorate the cooled cookies as desired.
Frosting: With an electric mixer, beat butter until smooth. Add sugar, vanilla and milk and beat until smooth, adding additional sugar or milk to reach desired consistency. Makes about 2 dozen. Decorate as desired. For a thinner shiny frosting add more milk and 2 tbl of corn syrup. |
This recipe for Sugar Cookies II is from