If I'm known for anything, it's these Sugar Cookies.
I've been making them a long time, since I lived in Atlanta. In Memphis, my coworkers would sometimes bring in boxes of powdered sugar or even butter and leave them on my desk, meaning: Lisa, make some of your cookies. I usually rolled them out and cut with cookie cutters.
Last year I decided to try putting them through the cookie press, rather than using the "Spritz Cookie" recipe. This recipe worked just great in the press. EDIT: the next year the dough wouldn't come out of the cookie press! Bahh! I could not get it to work several times, so I sold the cookie press on Ebay.
I made these cookies for Darla's birthday (coworker). I baked/frosted Sunday and brought them in Monday. Due to the heat, I made little sandwiches with frosting in the middle. She said she ate them all Monday night. (Those she didn't eat at work.) Butter and powdered sugar - it's a beautiful thing.
Betty Crocker's Deluxe Sugar Cookies slightly modified by me:
1 cup butter, softened
1 - 1/2 cups powdered sugar
1 tsp vanilla extract
2 - 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
Mix thoroughly butter, powdered sugar, egg and vanilla. In separate bowl, mix together flour, baking powder and salt. Add flour mixture to dough. Mix till blended. DO NOT CHILL. Either roll out and cut with cookie cutters or put through a cookie press.
Heat oven to 375 degrees. Bake on ungreased cookie sheet (I use a baking stone) for 7-9 minutes or until light brown on the edge. Depending on how hot your oven runs, check in 7 minutes. Don't overbake! You can let them brown if you like, but I take them out when they are just barely starting to get a hint of golden color. See photo above.
Frost as you like. My usual frosting recipe:
Melt 1 stick butter. Add 1 tsp vanilla, 1/4 cup milk and **2 to 3 cups sifted powdered sugar - added slowly (about a quarter cup at a time).
**NOTE: SEE MY CUPCAKE RECIPE POST FOR FROSTING TECHNIQUE - ADD SLOWLY 1/4 CUP AT A TIME! LESS SUGAR/AWESOME FROSTING!
It depends on how thick or thin you want your icing. Add less sugar for a runny glaze, add more for a thick pile-it-on frosting. Add food coloring if you want it tinted (I used to add juice from frozen berries for natural coloring). Electric hand beaters work best for frosting - whip it smooth. If it gets too thick, add more milk.
Some vendor gave us this green box filled with cookies at work a few months ago. I've been wanting to fill it with cookies frosted pink. So, that was part of Darla's birthday gift. I also included a box of four Sofia Minis (sparkling wine) in her gift bag.
The following December I put plain cookies together with frosting to make Sort-Of Pepperidge Farm Milanos - see this post.
Here is the original scanned page torn out of my old Betty Crocker Cookbook, all dog-eared, stained and written on. I also cropped just the Sugar Cookie recipe.