Frosted Sugar Cookies

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Twenty-five years ago I hosted a Halloween party for family. I found a simple recipe for sugar cookies in Better Homes & Gardens New Cookbook. Because it was a party, I went over the top and frosted the cookies. The family went wild for the cookies. Over the years I have made them for parties, as gifts and as a special treat for the holidays. My boys came to associate the cookies with happiness.

As the boys grew older I stopped making the cookies. Last year I made a batch and added them to their stockings (yes, I still do stockings for them). You would think they were five years old again. Their sheer excitement was so beautiful. I resolved to make the cookies part of our ongoing tradition.

2 cups all-purpose flour

1 1/2 teaspoons baking powder

6 tablespoons butter

1/3 cup shortening

3/4 cup sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla

First, I stirred the flour, baking powder and 1/4 teaspoon salt together in a small bowl and set it aside.

Next, I beat the butter and shortening together for 30 seconds and then added the sugar, continuing to beat the mixture until it was fluffy. I added the egg, milk and vanilla, beating well. I gradually added the dry ingredients continuing to beat it until it was well combined.

I wanted triple the cookies. As baking ratios are very particular, I made three batches instead of attempting to triple the batch. I was feeling pretty confident by the third round and attempted to make the dough without looking at the recipe. When I was ready to add the dry ingredients I noticed my dough did not look quite right. I then realized that I had forgotten to add the sugar. I restarted the dough and did it correctly the second time. I was proud of myself for realizing there was something amiss.

I covered the dough and chilled it overnight (it needs to chill for at least three hours).

Using half the dough (or one half of one ball of dough in this case), I rolled it out to a 1/8 inch thickness. A handy tip I learned recently…I roll the dough in a piece of folded parchment paper. I use way less flour and don’t have the big mess to clean up. After rolling the dough, I used a cookie cutter to shape the cookies and then baked them on an ungreased cookie sheet at 375 degrees for nine minutes.

I get into a rhythm. After I put the cookies in the oven, I put the dough back into the refrigerator. When the cookies come out of the oven, I roll the next batch of dough and cut out the cookies. I transfer the cookies to a wire cooling rack and put the next batch in the oven and then repeat the process until I have baked all the cookies.

While the cookies cooled, I prepared the frosting.

Butter Frosting

6 tablespoons butter

4 1/2 to 4 3/4 cups sifted powdered sugar

1/4 cup milk

1 1/2 teaspoons vanilla

In a small bowl, I beat the butter until it was light and fluffy. I gradually added about half the powdered sugar and beat it well, then beat in the milk and vanilla. I gradually beat in the rest of the powdered sugar until it was a good consistency for spreading. If it is too thick, just add a little more milk.

Once the cookies have cooled, I spread the frosting and return the cookies to the cooling rack until the frosting sets. I like to keep it simple with white frosting. For the more creative, different flavors and colors can easily be added.