Roll Out Sugar Cookies

Cream:
1 c. butter or margarine
1 c. sugar

Add:
1 egg
2 t. vanilla
3 T. evaporated milk

Mix in:
3 c. flour
1 ½ t. baking powder
½ t. salt

Roll out dough between two sheets of wax paper.  Don't roll them out too thin, they are better if they are a little bit thick. Place in fridge or freezer until firm. Cut into desired shapes with cookie cutters. Sprinkle with sugar sprinkles before baking or frost after baking. Bake at 375 degrees for 7 minutes. If the cookies are really big and thick you may have to cook them a bit longer.

Butter Cream Frosting:
1 stick softened butter
1 box powdered sugar
2 t. vanilla
Milk - add just a tiny bit at a time until desired consistancy

Just mix all the ingredients in your mixer until smooth and creamy.

From whence it came:  How will we ever thank my sister-in-law, Geralene, for all these fabulous recipes?  I know.  I'll say something really nice about her.  Hmmm...there's so much to choose from.  I've got it!  Geralene is one of the most patient people I know.  That's kind of out of the big book of duh if you know my brother, cause putting up with that guy can require the patience of Job!  I should know.  I lived with him for many years.  He drove me crazy.  He sat on me and held me down and pinned my hands and arms under his knees and let slobber drip out of his mouth and then sucked it back up right before it landed on me.  Only sometimes he didn't suck it back up in time.  And sometimes it landed on me.  And I still need therapy over those memories.  Also, he would hide behind the bushes and pop out and scare me as I was walking home from school.  And I would scream.  And I would cry.  And we would fight.  Oh how we would fight.  Now my brother is old, like me, and we don't fight anymore.  Miracle of all miracles, I actually really love and admire my brother.  And he rarely gets on my nerves these days.  And, let's face it, he is wise.  Wise enough to marry a great girl like Geralene!

Why it's blogable:  These are by far the best roll out sugar cookies I have ever tasted.  I have other witnesses who would say the exact same thing.  They are good unfrosted, but you put that butter cream frosting on these and you will let out a sigh when you taste the first bite.  And you will let out a sigh with every bite thereafter.  Oh, and another reason, they look so spiffy.  When you make them people (not kids, people) appreciate that you took the time to make a cookie that is a step beyond a drop cookie.  A step in the right direction!

One more idea:  My cute friend, Marianne, made these cookies in the shapes of flowers and then frosted them with this icing:

Almond Icing:
2 c. powdered sugar
2 T. water
2 T. Karo syrup
1 t. almond extract

Here's the deal with this icing.  It's almost more of a glaze.  It is VERY pretty!  Marianne made hers pink and then put it on the flower cookies and they were so beautiful.  I know I've told you before that I am not a fan of almond extract.  If I were to make this glaze, I would replace the almond extract with vanilla.  But if you like almond extract, you really should try this recipe.  It's prettier than the butter cream.  But the butter cream is oh so tasty.  Bottom line, you have two good choices.  You can't go wrong either way!

I made 32 of the baseball cookies for The Spy Who Loves Me to take up to a church youth camp.  The theme was Field of Dreams so I did the baseballs.  They are so easy to make.  Just any round glass will work to cut them out.  Then I just iced them with butter cream frosting and piped the red on them with store bought stuff that came in a tube that I bought at my BFF Super Walmart.  So easy.  So fun.  And most importantly, so yum-e!

Hope you enjoy stirring it up!