"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sugar Cookies and Frosting Recipe

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This recipe for Sugar Cookies and Frosting, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janee Almand


1 c. butter, softened
1 c. granulated sugar
c. powdered sugar
4 large eggs
1 tsp. vanilla
tsp. almond extract
1 T. lemon zest (from about 1 lemon)
5 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt

3 T. meringue powder
c. water
1 tsp. vanilla
4 c. powdered sugar

Preheat oven to 400.
In a large bowl, cream together the butter and sugars for 3 to 4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add vanilla extract, almond extract, and lemon zest; mix. Add two cups of flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
Cover and refrigerate dough for at least 30 minutes. Dust a counter with flour and roll the dough to desired thickness.
Cut the dough into desired shapes. Place the cookies on a lined or lightly greased cookie sheet. Bake for 7 to 8 minutes. Keep in mind that the cookies won't appear browned at all when they are done baking so don't let them over bake!

Icing: Whip the meringue powder and water until it gets a little foamy. Add vanilla and then powdered sugar. It will be stiff which is great for piping. To thin it out for pouring or covering, add 1 tsp. of water at a time until it gets to the consistency you want. Add food coloring at any time after you get the powdered sugar mixed in.




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