Friday, September 30, 2011

Soft, buttery sugar cookies

SuGaR cOoKiEs!

It's no secret I have a sweet tooth. I love a good cookie--but only a really good one. I won't waste time or calories on a cookie unless it's perfect. The perfect cookie is just slightly crisp on the outside, then soft and chewy on the inside. Crunchy, dry cookies should be banned.

I never really liked sugar cookies until my mom made this recipe one day. It honestly is the best recipe I've tried. I LOVE these. They even stay soft for days in a container.

Kids were out of school on Monday, so rather than me being super productive and getting all kinds of laundry, editing, cleaning, and errands done--we made cookies instead.

Ben & Em love helping in the kitchen. Years ago my friend, Ana, made these cute aprons for them. And now they've almost out grown them. Ah hem, hint, hint, Ana!!

After we had eaten half the cookie dough, we started rolling, cutting, etc. The trick to good sugar cookies is to roll thick, and underbake just a little. This pic is before I put them in the oven.

I eat the cookies naked. I'm not a fan of frosting unless it's cool whip, but I did find a recipe that even I like to eat (pictured above).

Mom's Best Sugar Cookies
1 cup softened butter
1 1/2 cups sugar
1 egg
1 tsp. vanilla
1/2 cup sour cream (I use light)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 cups flour

Cream together butter and sugar. Beat in egg. Add vanilla and sour cream and mix until well blended. Add rest of ingredients until just mixed together. Refrigerate for an hour--or until you're ready to use. Roll out and cut. Bake at 375 for 8 - 10 minutes.

Fluffy Buttercream Frosting
2 cups powdered sugar
1/2 tsp vanilla
1 egg white
1/2 Tbsp water
3 Tbsp softened butter

Combine into a bowl. Beat at low speed to mix, then high speed until smooth and fluffy--about 5 to 8 minutes.

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