Grandma's Sugar Cookies

These sugar cookies are really butter cookies, but they are perfect for cookie cut-outs and hold up really well to decorating. These cookies are a softer cookie and don't get too crispy and thin like a lot of sugar cookies tend to do. I am still searching for an icing recipe that I love, but I've included the one below because it's very simple and tastes delicious. Just be sure you have plenty of time for this icing to dry before storing, otherwise the cookies will stick together. The cookie recipe, however, is from my Grandma and I still haven't found one I like better!

Valentine's Day cookies for Darren

Grandma's Sugar Cookies

Makes 3-5 doz
(depending on the size of the cookie cutter)

3 C. flour
1tsp. baking powder
1/2 tsp. salt
1 C. butter
3/4 C. sugar
1 egg
2 Tbs. milk
1 1/2 tsp. vanilla

Sift together flour, baking powder, and salt. Set aside. Cream together butter and sugar until creamy and fluffy. Add egg, milk, and vanilla. Beat well. Blend in dry ingredients slowly. Chill mixture overnight or at least 1 hour. Roll out on a floured surface, 1/3 of the dough at a time to about 1/4 thickness (I like a thicker cookie, but you can definitely make these thinner by rolling out to 1/8 thickness. They will cook faster and be slightly crispier.). Cut out using your desired cookie cutter. Place on a greased cookie sheet.

Bake at 400 degrees for 5-8 minutes. Cool completely. Decorate as desired.


Sugar Cookie Icing

1 C. confectioner's sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp lemon extract (you can use any flavored extract here - almond is also great!)
food coloring

In a small bowl, stir together confectioner's sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and shiny. If it's too thick, add more corn syrup. Divide into bowls and add food coloring. Decorate as desired.