Sugar Cookies with Buttercream Frosting

Oct 30th


Last week I sent these melt in your mouth, buttery, Sugar Cookies, to both of my boys that live in NYC. I have made these delicious cookies all of their lives. The key to making these is use salted butter and not cooking them to long. They do come out really soft, but that is the way we like them. If you like your cookies crispier, then cook them a little longer. The Buttercream frosting is so creamy and full of butter, you will never want to use canned frosting again! I have been riveted to CNN for the past two days watching Hurricane Sandy. Morgan lives in Astoria Queens and P.J. lives off of 43rd St. by Times Square. As you can imagine I was very nervous for them yesterday. I talked to them last night and they were fine and still had power. I have not heard from them today yet. I feel so sorry for all the people and families that lost their lives and homes and pets. Mother Nature sure is scary! I hope you make these Halloween cookies for your family and if you are lucky enough to have them living in the same house or the same town, give them a hug and a kiss tonight and blessing’s to you all!

Sugar Cookies:

I always double this recipe because I roll them out really thick, so if you don’t want to make that many, just make as called for. Otherwise double it.

2/3 cup salted butter

3/4 cup granulated sugar

1 tsp vanilla

1 egg

4 tsp whole milk

2 cups all purpose flour

1-1/2 tsp baking powder

1/4 tsp salt

Thoroughly cream butter, sugar, and vanilla. Add egg and milk; beat until light and fluffy. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Cover and chill at least 1 hour. On lightly floured surface, roll to 1/2 inch thickness. Cut in desired shapes with cutters. Bake on ungreased cookie sheet at 375 about 8 minutes. Cool slightly, remove. Frost with Buttercream Frosting and sprinkles of your choice.

Buttercream Frosting:

1 lb. box or bag of Powdered Sugar

1/4 cup whole milk

1 tsp vanilla extract

1 stick salted butter softened

Beat with electric mixer for 2 minutes, scraping bowl often. For a thinner consistency add milk a little at a time. For coloring the frosting add a few drops of food coloring of your choice. Decorate with sprinkles.

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