Paige had a meltdown at church on Sunday because Parker got a pink heart shaped sucker and she didn't get one. Of course he wouldn't trade with her and she was so upset over it. In order to try and make her feel better I offered to make heart shaped cookied with pink frosting, she liked that idea. I usually don't make sugar cookies because 1) they never turn out 2) they take forever to make and 3) because the shapes always get messed up when I try and put them on the pan. Well I came across this recipe that my Grandma Nila used to make and decided to give them a try. The dough was super sticky and I was getting frustrated and realizing WHY I never make sugar cookies. So I decided to put the dough in the freezer to firm it up hoping that would help. And it did. They turned out perfectly!! I had a hard time not eating them. I started a diet last Monday and was down about 4 1/2 pounds...that is until I made the cookies. Now I am trying to get back on track. Now I know I can make good sugar cookies, I just have to remember not to make then while on a diet!!
Grandma Nila's Sugar Cookies
They are super moist and have the perfect texture for a sugar cookie. They are wonderful on their own, but even better with frosting.
Sugar Cookies
2 Cups butter, or lard
4 cups white sugar
4 eggs, beaten
2 cups cream (sweet or sour)
2 tsp. vanilla
(I added 1 tsp. almond extract too because I like it in the cookies as well as the frosting)
Mix these ingredients together and then add:
6 tsp. baking powder (sweet cream)
or 4 tsp. baking powder, & 2 tsp. baking soda (sour cream) and 4 cups flour.
Mix together slightly then add 4 more cups of sifted flour. (You may need more flour if dough is still pretty sticky) Roll into a ball and cover with plastic wrap. Put in fridge for 1 hour or freezer for 30 minutes. Don't skip this step because the dough needs to firm up again to roll out nicely. If you skip it the dough will stick and become a big mess.
once chilled, roll out to about 1/2 in thick and cut out. Put on a parchment lined or silicone mat lined baking sheet and bake for 10-12 minutes or until edges are slightly browned. Cool for about 3 minutes on pan before moving to a wire rack. Cool completely before frosting. Makes a lot of cookies
Grandma's Pink Frosting
1 cube butter, room temp
4 oz cream cheese, room temp
1 tsp. vanilla
1 tsp. almond extract
2 lbs. powdered sugar
1-2 tbsp. milk
Mix until your desired consistency and tint color of your choice (my grandma always did pink). Spread on cooled cookies.
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