Now this is where it's AT!I stumbled across these at my mother-in-law's over the Christmas holiday. They are the best sugar cookies ever.
Ever.
They are soft and chewy and buttery and have that melt-in-your-mouth greatness that ever cookie should have!
I am thrilled to finally have a good sugar cookie recipe. And, the best part, is that I've learned how to frost cookies! You can too! It's really easy once you know what the trick is! I promise!
Quick tutorial on frosting:
1. Make said cookie recipe below.
2. Let cookies cool completely.
3. Make frosting recipe. Shhh.....don't tell....you can even use frosting from a can. Yes, I give you permission. I first learned how to frost cookies with frosting from the store. And let's face it. It's pretty darn good anyway. Not great, but darn good.
4. Put frosting into a piping bag with a small tip.
5. Outline the cookie with frosting.
6. Now pour a little corn syrup into the frosting. The goal here is to make the frosting thinner.
7. Once it is at a pouring consistency, pour, or flood, the frosting in the middle of the cookie, inside the outline.
8. Use a spatula to spread it around in a circular pattern.
9. Let the frosting set for a couple hours before stacking.
10. Eat them!
I took these to a baby shower for a friend of mine. I didn't try any of the cookies until I was leaving. They were sooo good that I ate three more on the way home!
Now, I'm not saying this is the best way possible or will give you the best results ever. However, I will tell you that this works for me right now at my ability level. As I get better and learn new techniques, I will pass them on to you! Until then...get bakin'!
Sugar Cookies
3 c Flour
*1 t Baking Soda (*Do not use soda if you want well defined shapes.)
1/2 c Shortening
1 t Salt
1/2 c Butter, room temperature
Combine these ingredients in a bowl; mix well and set aside.
2 eggs
1/2 t Vanilla Extract
1/2 t Almond Extract
*1 1/2 c Sugar (*a little less than)
Combine the wet ingredients in a separate bowl. Then slowly add the wet mixture to the dry mixture. Stir until dough if formed.
Divide the dough evenly into about 5 or 6 pieces. Roll the dough into balls, and then into disk-like shapes. {By flattening the balls in to disk-like shapes, it will be easier to roll the dough later.} Wrap the disks in saran wrap. Refrigerate until dough is hard, about 3 hours, or overnight.
Once the dough is ready, take out one disk at a time and place it on a well floured surface. Using a floured rolling pin, flatten the dough to about 1/4 inch thickness. {You can always make them thinner, but they won't be as sturdy.}
Choose your cookie cutter and begin cutting out shapes. {Tip #1: Before cutting any cookies out, figure out the best possible arrangement to get the most out of your dough. Just lightly press down on the cookie cutter to see an outline. Do this to find the best arrangement. Tip #2: Getting the cookie from the counter to the tray can be tricky. As I cut my cookies, I use the cutter itself to pick up the cookies. After the cutter has gone completely through the dough I pull up while slightly squeezing the cookie cutter. 9 times out of 10, I am able to use the cookie cutter to move the cookie.}
Place the cookie sheet with cookies in to the freezer for about 10 minutes. This step helps the cookies retain their shape.
Bake the cookies at 375 for 7-8 minutes. Cool cookies on a cooling rack.
