Melt-in-Your-Mouth Sugar Cookies

This is from the Better Home and Gardens New Cook Book 12th edition.  These are really good!  They have some other really good recipes check it out here!!

1/2 cup of butter, softened

1/2 cup of shortening

2 cups of sugar

1 teaspoon of baking soda

1 teaspoon of cream of tartar

1/8 teaspoon of salt

3 egg yolks

1/2 teaspoon of vanilla

1 3/4 cups of flour (all-purpose)

    Beat butter and shortening until blended.  Add in the sugar, baking soda, cream of tartar and salt and mix well.  Make sure the side of the bowl are scraped.  Mix in the egg yolks and vanilla.  Add as much flour as possible using the mixer, then just mix the rest with a spoon.

    Roll the dough into balls about 1 inch in diameter and place on an ungreased cookie sheet 2 inches apart.  Bake in a preheated oven of 300 degrees for 15 minutes making sure the edges do not brown.  Of course if the cookies are smaller or bigger, the time will need to be adjusted.  After letting the cookies cool for about 1 minute, put them on a cooling rack  and allow them to continue to cool.

This recipe will make around 60 cookies

Roll Out Sugar Cookies

This is the recipe from The Decorated Cookie, for the YUMMY original recipe click HERE!

1 cup or 2 sticks softened unsalted butter
1 cup powdered sugar
1 egg
1 teaspoon vanilla*
2 1/2 cups flour
1/2 teaspoon salt

  First you want to cream the butter and sugar together.  Then mix the egg in well.  Blend in the flavorings you are putting in.  Mix together the flour and salt and then slowly add to cookie mix.  From here I just put some saran wrap, press and seal, etc. on the mixing bowl.  You can also scrape the cookie dough into a container with a lid or just put the dough into some saran wrap.  Whatever method you choose just make sure you let the dough chill AT LEAST 2 hours.
  After chilling, you only part of the dough at a time.  I use between 1/4-1/3.  I find kneading it in my hands as well as kneading it on the counter works for me.  I put a little flour down on the surface before kneading the dough there and then roll it out between 1/8-1/4 of an inch.  This cookie does not really rise, so remember that as you roll it out.  Cut out your desired shapes and bake on a tray with parchment paper on it.  375 degrees for 12-14 minutes.  Of course the thicker it is, the longer it will need.  They will be done when the edges are a little golden.

Buttercream Frosting

1 cup or 2 sticks of butter (replace some of the butter with shortening for a more white icing)
1 teaspoon vanilla (clear for white)
   You can add 1 teaspoon of other flavors instead of or as well!
4 cups sifted powdered sugar
2 tablespoons whole milk (I have also added whipping cream here with great results)

Cream butter and then mix in the flavoring(s).  Gradually add the sugar, one cup at a time, mixing well after each addition.  Scrape the sides and bottom often.  Once all the sugar is mixed in, add the milk until light and fluffy.  This will make piping consistency.  If you want a thinner icing for covering a cake, add more milk, 1 tablespoon at a time.  It takes less milk to make it runny than powdered sugar to make it thicker.

Sugar Cookie Recipe

These are for roll-out cookies

3/4 cups shortening or butter

1 cup white granulated sugar

2 eggs

1 teaspoon vanilla (or other flavors you want to try)

3/4 cup whole milk

4 cups flour

3/8 teaspoon salt

3/4 teaspoon baking soda

1 1/2 teaspoon baking powder( adding less makes them rise less)

Cream butter/shortening and sugar together.  Add eggs and vanilla and mix well.  Then mix in the milk.  Sift all of the dry ingredients together and then slowly add to the wet mixture.  Chill for at least 2 hours, or overnight.

  Roll dough to desired thickness* and cut out.  Bake at 350 degrees for 8-10 minutes.**

* The thicker the dough is, the more it will rise.

** depending on how big or little your cookies are, the time may need to change, just keep an eye on them.