Ethel's Sugar Cookies adapted from Betty Crocker's Cooky Book

By Kathy C.

Recommended by Beki at church, but use buttercream frosting instead of icing

Ingredients

• Easy Cream Icing:
• 1/2 cup unsalted butter, softened
• 1/4 cup shortening
• 1 cup sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup sifted confectioner's sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1-3 Tablespoons cream, milk or water
• food coloring or icing tints

Details

Servings 3
Adapted from heidisrecipes.com

Preparation

Step 1

1. Mix butter, shortening, sugar, eggs, and vanilla thoroughly.
2. Stir flour, baking powder, and salt together.
3. Blend butter mixture and flour mixture.
4. Divide dough into 2 discs. Cover each with plastic wrap and chill for at least 1 hour or overnight.
5. Heat oven to 400 degrees.
6. Remove dough from refrigerator and allow to sit on the counter for 15-30 minutes, depending on the temperature of your kitchen.
7. On a board that has been lightly floured with a mixture of flour and confectioner's sugar, roll dough until it is 1/4 inch thick. Cut with your favorite cooky cuter.
8. Place on an ungreased baking sheet. Top with colored sanding sugar, if desired.
9. Bake 6 to 8 minutes, or until cookies are a delicate light golden color.
10. Cool on a wire rack. If desired, decorate with Easy Cream Icing.
Makes 3-4 dozen cookies, depending on the size of the cutter

Icing:
1. Blend sugar, salt, and vanilla.
2. Add liquid (cream, milk, or water) 1 tablespoon at a time until icing reaches a spreadable consistency.
3. Add food coloring.
Makes icing for 3 to 5 dozen cookies, depending on size.