Thursday, February 25, 2010

SUGARLICIOUS COOKIES



So, in case you can't tell from the title of this post. I LOVE these cookies. They are so soft and stay that way, the flavor is perfect, the frosting divine and they cook so uniformly. This recipe belongs to a girl I visit teach and one year when we did Enrichment together we made cookie bouquets for Valentine's and made these cookies on a stick. They were so cute.

Lori's Sugarlicious Cookies

2c butter, softened
2c sugar
3 eggs
3 tsp vanilla
1 tsp baking soda
1 tsp salt
6c flour (I usually need a little more flour than this but sometimes I just sprinkle a lot on when I'm rolling it out and that does the trick)

Mix together. Chill for easier handling. (anywhere from 1 hour to overnight). Roll and cut into desired shapes. Bake at 350 for 10 minutes until the cookies are done but not browned. Let cool and frost.

I think the key to good sugar cookies is how thick you make them. I always tend to roll out the dough too thin. So when you roll these out keep the dough about 1/4" to 5/8" thick. This makes them easy to lift up and onto the pan after you cut them out with a cookie cutter, they look beautiful and they don't get crispy when you cook them.

Frosting:
2 oz cream cheese, softened
2T butter, softened
2-3 cups powdered sugar
1-2 tsp vanilla
pinch of almond extract
milk to consistency

Mix together adding milk to the consistency you prefer, color and frost cookies!

Enjoy!

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