Ingredients: |
Ingredients: Cookies: 2/3 cup butter, softened to room temperature 1 cup sugar 2 eggs, slightly beaten 1/4 cup milk or Half & Half cream 1 teaspoon baking soda 1 teaspoon vanilla 1/4 teaspoon salt 4 cups flour
Frosting: 4 cups (32 ounces) powdered sugar 1 teaspoon vanilla 5 tablespoons Half & Half cream
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Directions: |
Directions:Cookies: In a small sauce pot on medium-low heat, warm the milk or Half and Half cream (Do not scald, It should be warm enough not to burn your finger...which is how Grandma used to test it.) Add the baking soda; stir until foamy. Set aside and cool completely.
Meanwhile, mix the butter and sugar until creamy. Beat in the eggs, vanilla, and salt. Add the milk (or Half & Half cream) and baking soda mixture (make sure it is completely cooled), mix thoroughly. Then, mix in the flour a little at a time, pulsing the mixer until the flour is thoroughly mixed in. (Do not over mix or the cookies will be tough.)
Separate the dough into workable sections and wrap in plastic wrap. Cool in refrigerator and allow the dough to chill and rest for at least 30 minutes (I usually allow dough to chill and rest overnight.)
Remove the dough from the refrigerator and allow to the dough come to room temperature at least 30 minutes (or to desirable pliability) to allow for rolling and cutting. Roll out dough to 1/8 to 1/4 inch thick.
Bake at 350 degrees for 8-10 minutes or until lightly browned. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Let cool completely before frosting.
Frosting: In a large mixing bowl, add powdered sugar, vanilla, and Half & Half cream. Mix thoroughly (if too thick, add an additional tablespoon(s) of cream until desired consistency.) Remove 2 to 3 tablespoons in a smaller bowl; add food coloring and frost the cookies. If desired, sprinkle cookies with decorative sprinkles immediately after frosting. Allow to dry completely,
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