Sugar Cookies

Makes 36 cookies

2/3 cup butter, softened

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 Tablespoon milk

1 teaspoon vanilla

2 cups flour

In a large mixing bowl beat the butter with an electric mixer on medium-high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide the dough in half. Refrigerate 30 minutes or until easy to handle.

On a lightly floured surface, roll half of the dough at a time until 1/8" thick. Using a 2-1/2" cookie cutter, cut dough into desired shapes. Place 1" apart on an ungreased cookie sheet.

Bake at 375 degrees for 7-8 minutes or until the edges are firm and the bottoms are very lightly browned. Transfer to a wire rack to cool. Frost with Butter Frosting.

Butter Frosting

3/4 cup butter, softened

9 cups sifted powdered sugar (about 2 boxes)

1/4 cup milk

2 teaspoons vanilla

Milk

Food coloring

In a very large mixing bowl beat the butter until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup of milk and the vanilla.

Gradually beat in the remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring.

NOTE: This recipe makes a lot of frosting. I usually cut it in half for the sugar cookie recipe above.

This recipe comes from, "Better Homes and Gardens" cookbook.