Desserts: Sugar Cookies

My mom and dad!

Ever since I was a little girl we have made these sugar cookies and they are quite wonderful. It was always fun being able to decorate them when I was little. My mom made the cookies pictured for a Ward Christmas Party and used the buttercream recipe that is also included after the sugar cookie recipe. I use this same buttercream recipe for my cakes and I just love it.

My mom tried to make red and ended up making pink, so I told her she would have to start with chocolate and dye it red. Hopefully that will work. It usually works for me.

Sugar Cookies

Mix:

2 eggs

1 cup Margarine

2 cup Sugar

¾ tsp. Salt

Mix in:

1 cup Sour Cream

2 tsp. Soda

Add:

1 tsp. Vanilla

6 cups Flour

Roll out the dough to the desired thickness and cut out with whatever cookie cutters you would like. Bake at 375 degrees.

Buttercream Frosting

2 sticks Butter (room temperature)                                         ½ tsp. Almond

2 cups Shortening                                                                   2 lbs. Powdered Sugar

1 tsp. Butter                                                                            ½ tsp. Salt

1 tsp. Vanilla                                                                           Water (might need 2 Tbsp.)

In the mixer, mix butter, shortening, and salt together to incorporate, about 5 minutes on low. Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and mix. Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want. Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes. Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.