Sugar Cookies & Vanilla Buttercream Frosting

Preheat 350 | Makes 3 dozen 2 to 3-inch cookies

SUGAR COOKIES

Ingredients

1 cup real butter (no substitutions!) at room temperature

1 cup sugar

1 egg (make sure to use a large or extra large egg)

1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)

3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Instructions

• Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
• In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
• Slowly add the flour mixture to the butter mixture and mix until completely combined.
• Refrigerate for at least one hour or (and this is our preferred method), lay a sheet of parchment paper on the counter, roll the dough to the desired thickness, and top with another layer of parchment. Refrigerate for about 30 minutes.)
• When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
• Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Vanilla Buttercream Frosting

Ingredients

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 ½ teaspoons vanilla

2 to 3 tablespoons milk

Directions

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.