Best Sugar Cookies and Frosting -- ever.

If you didn't hear, my first attempt at making Sugar Cookies from scratch this Christmas season did NOT go well. I used the recipe from Better Homes and Garden cookbook. I'd never tried that recipe before and I should've known I'd have problems right from the start. It called for equal parts shortening and butter. We had two (opened) cans of Crisco -- both of which were disgusting and apparently "expired" about 3 years ago. I don't think I'll ever forget the sight/smell. Ewwww. I thought I would double the recipe and apparently when you double it, there isn't enough sugar... because they honestly tasted like (what I imagine) baked play-doh would be like. Ick.

So I turned to my most reliable source for anything related to baking: My friend Beth. She is amazingly talented so I knew she's have a great recipe for me. She uses a Betty Crocker recipe. As it turns out (from talking to my mom today) this is also the one that my mom used while we were growing, with a few modifications. Learning from past mistakes, I decided that if I wanted more than one batch of dough, I would make one batch right after the first one instead of trying to double the recipe.

Here is the original recipe, as passed along from Beth (this is what I used):
Cream Together: 1 & 1/2 c. powdered sugar and 1 c. butter
Stir in 1 egg, 1/2 t. vanilla extract and 1/2 t. almond extract
In a separate bowl, blend 2 & 1/2 c. flour, 1 t. baking soda and 1 t. cream of tartar (OR, if you don't have the cream of tartar, use 2 t. baking powder instead of the soda/tartar combination).
Stir flour mixture into the sugar mixture.
Chill 2-3 hours or overnight. (I kept mine in the fridge for about 2-3 days because I got busy and didn't have to roll/bake them right away.)
Roll out to 3/16 inch thick. Place on lightly greased cookie sheet. Bake in 375F oven for 7-8 minutes or until edges are lightly browned.

For my mom's variation, she uses 1/2 c. butter and 1/2 c. cream cheese. She uses 1 t. vanilla and no almond extract.

OK, no one wants to eat cut out sugar cookies plain, right?

I didn't want to make a powdered sugar icing because, well, that's not what I grew up with for sugar cut out cookies. I talked to my mom and she said she used buttercream frosting. Could this recipe be any easier? Honestly, why would I ever buy a can of frosting again??

16 oz. Powdered Sugar
1 stick of Butter
3 T. milk (add one at a time as it's mixing so the consistency is right)
2 t. vanilla

This makes about 2 & 1/2 cups of frosting. Wow, it was good. I couldn't find where I'd put the food coloring, so I saved some white frosting and I mixed some green colored decorated sugar into the rest of the frosting. I made cut out of bells and trees so the bells are white and the trees are "snowy" white/green. :)

These recipes were delicious, simple and well, obviously, fool-proof since I made them with great success. I gave K a bite of a cookie when they cooled and within 10 seconds, she came running into the kitchen saying, "I need nother cookie, mama!" Excellent.