If you are like us- a good sugar cookie is like a needle in a haystack.
With all of the baked goods surrounding us, unless they are stellar, we typically pass.
This recipe comes all the way from Chattanooga, Tennessee- and you are bound to enjoy them!
Our Supplies:
BATTER:
1 cup butter, softened
1 cup sugar
2 beaten eggs
1 tsp. vanilla
1/2 tsp. lemon flavoring
6 tbsp. rich milk
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
Cream butter, add sugar, then eggs, vanilla, baking powder, and salt. Alternate adding portions of the remaining dry ingredients and then the milk to the mix. Chill dough covered overnight in refrigerator. Roll out on floured surface and use cookie cutters. Bake on a greased cookie sheet at 350º for about 12 min.
ICING:
2 cups powdered sugar
3 tbsp. softened butter
Bit of water (add as needed for consistency)
To color the icing- you can use food coloring, or if you aren’t a fan of dyes,
beet juice and cocoa mix give you an elegant raspberry and brown color.
As you may have noticed, we didn’t take the supply picture.
However, the end result was so good we just HAD to share the recipe!
We will be right back (for Day 23) with another sugar cookie idea…
YUM!