Kathy Pitt makes the best sugar cookies and boy do I miss them. While the ones I copy from her recipe are super good, nothing can beat the way she does it. She's got the magic baking touch. This recipe was copied from the Stampin' Up! cookbook. The only reason I keep shortening on hand is to make these cookies.
BEST EVER Sugar COOKIES
- 1/2 C. butter softened
- 1/2 C. Shortening
- 1-3/4 C. Sugar
- 3 Eggs
- 2 tsp. Vanilla
- 6-1/2 C. flour, fluff before measuring
- 1 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp. salt
- 1 C. sour milk (add 2 TBS. of vinegar to 1 C. Milk)
Directions: Cream butter, shortening and sugar until light and fluffy. Add eggs and vanilla. Continue beating for few minutes. Mix flour, baking soda, baking powder and salt thoroughly. Add to creamed mixture along with sour milk. Beat until flour is mixed well. Do not over beat. Chill in refrigerator until dough is firm.
Roll out on a floured surface, about 1/2 inch thick. Cut with cookie cutters.
Bake 350 for 10 min - cookie bottoms should be barely golden brown.
Cool and frost.
FROSTING:
8 cups powdered sugar
1 cube butter
2 tsp. vanilla
About 1 cup heavy cream
Combine all ingredients and whip the heck out of them! If the icing is
too thick, add more cream a tablespoon at a time until it is the right
consistency. Good luck! K.
