Sunday, April 1, 2012

Angie's Sugar Cookies

Yum
Last weekend, my friend Angie and I, went to my mom's house for a "girls day" of baking cookies.  We had a so much fun..... to much sugar, caffeine, pizza, and made WAY to many cookies! For 3 families of 2, over a hundred cookies, may have been a bit much. But, let me tell you, these were amazing cookies! When Ang and I were setting up the date, we were discussing recipes. I wanted to try her recipe for something different. I have been using the same recipe for so long, I thought something new would be good. Dang glad we agreed on using her recipes. Even my truckin man (that prefers my old cookies, to bakery cookies) could not get enough of these. And amazingly enough, one week later, our portion of the cookies are gone. All ate up, and not a crumb to be found.

You'll be getting to try some more of Ang's recipes, as she is going to be posting on here soon and sharing some of her dishes. Trust me, you'll love her creations! In the mean time, grab some butter and give these a shot!





Angie's Sugar Cookies
1/2 c. butter
1/4 c. shortening
1 c. sugar
2 eggs
1/2 tsp vanilla
1 tsp baking powder
1 tsp salt
2 1/2 c. flour

In large bowl, blend butter, shortening, sugar, eggs and vanilla.  Mix in flour, baking powder, and salt. Chill at least one hour.  
Heat oven to 400 degrees.  On floured surface, roll dough 1/4 inch thick.  Cut with a flour dipped cookie cutter.  Shake excess flour off by tossing back and forth on hands.  Place on an ungreased cookie sheet and bake only until there is a hint of brown around the edges. (Cookies will stay soft.)  Cool and frost.

Angie's Buttercream Frosting
3 c. butter
9 c. powdered sugar
1 1/2 t. vanilla 
In mixing bowl, cream butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

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2 comments:

  1. Hi All! Wanted to just say that rolling the cookies just a bit thicker will give them a nice "fluffier" body to the cookie. Also, each time you collect your "scraps" from your roll and cuts, the dough is worked a bit more, collects a bit more flour and as a result becomes tough. Make good use of your space and cutters to leave the very least amount of scraps behind! And, if you prefer to use only one cut of the dough, BAKE THE SCRAPS!! Let kids (or adults - Kris & I are VERY creative!!) use their imagination when decorating those - who knows what they will see - kinda like watching clouds! Love to my sista from another muth-a and to all on a blessed Easter weekend!!

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  2. Kris...these cookies look fabulous! I wish I had thought to make these for Easter, but I won't have time now! I will definitely save the recipe for another occasion! And thanks to Angie for the recipe and the tip about rolling them thicker for a fluffier body to them. You ladies did a great job with these! Would love to have one right now! (love the carrot ones!) : )

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