Last weekend, my friend Angie and I, went to my mom's house for a "girls day" of baking cookies. We had a so much fun..... to much sugar, caffeine, pizza, and made WAY to many cookies! For 3 families of 2, over a hundred cookies, may have been a bit much. But, let me tell you, these were amazing cookies! When Ang and I were setting up the date, we were discussing recipes. I wanted to try her recipe for something different. I have been using the same recipe for so long, I thought something new would be good. Dang glad we agreed on using her recipes. Even my truckin man (that prefers my old cookies, to bakery cookies) could not get enough of these. And amazingly enough, one week later, our portion of the cookies are gone. All ate up, and not a crumb to be found.
You'll be getting to try some more of Ang's recipes, as she is going to be posting on here soon and sharing some of her dishes. Trust me, you'll love her creations! In the mean time, grab some butter and give these a shot!
Angie's Sugar Cookies
1/2 c. butter
1/4 c. shortening
1 c. sugar
1/2 tsp vanilla
1 tsp baking powder
1 tsp salt
2 1/2 c. flour
In large bowl, blend shortening, sugar, eggs and vanilla. Mix in flour, baking powder, and salt. Chill at least one hour.
Heat oven to 400 degrees. On floured surface, roll dough 1/4 inch thick. Cut with a flour dipped cookie cutter. Shake excess flour off by tossing back and forth on hands. Place on an ungreased cookie sheet and bake only until there is a hint of brown around the edges. (Cookies will stay soft.) Cool and frost.
Angie's Buttercream Frosting
3 c. butter
9 c. powdered sugar
1 1/2 t. vanilla
In mixing bowl, cream butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)