I can't even describe to you how perfect these cookies are. They are beyond exquisite. I'm confident that the addition of powdered sugar in the dough is the secret weapon. The cookies have the most amazing texture, and topped with a light pink butter-cream frosting lightly laced with almond flavoring, they simply can't be beat!
So, go on, whip up a batch and have one for me. I chased the escaped herd of sheep around the block in my rain boots this morning, so I can handle the extra calories.
Perfect Sugar Cookies
1/2 cup butter, room temp(please don't even consider using margarine)
1/2 cup Crisco
1/2 cup powdered sugar
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon cream of tartar
Mix all ingredients and chill. Roll out nice and thick (around 1/4") on a lightly floured surface.
Bake at 350 degrees for 6 to 8 minutes.
The edges might start to barely get golden. Don't overbake!
Cool completely before frosting.
3 cups powdered sugar
1 cup butter, room temp (again, use the real stuff)
1 teaspoon vanilla (or almond extract, which I prefer)
2 teaspoons whipping cream
drop of red food coloring, optional
Beat powdered sugar and butter til well mixed,
then add the extract and whipping cream.
Add more cream if necessary to develop a spreadable texture.
To get a perfectly smooth top, after frosting the cookies, dip a butter knife in water and lightly run it over the surface. Works every time.