Wednesday, December 22

Sugar Cookies?

This is my go-to sugar cookie recipe.  Although if you aren't frosting the cookie and you are just eating them plain, they have a pretty mild sweetness.  I almost think of these as more of a shortbread cookie.  I do think they are perfect for frosting, because the frosting is so sweet, so the not so sweet cookie balances it out a little.  I got this recipe from my husband's aunt, who uses this recipe to make Belgium Biscuits (sugar cookies sandwiched with raspberry jam for filling, and frosted on top with vanilla icing--although these are a little different from the Belgium Biscuits I found online), which are a family tradition stemming from their Canadian heritage.

But I digress.

I just love this recipe when making either the Beligium Biscuits or a good ol' frosted sugar cookies.  Yum, yum, yum!

Sugar Cookies

1 cup butter (room temperature)
3/4 cup sugar
2 egg yolks
1 tsp. vanilla
1/4 tsp. salt
2 1/4 cups flour

Cream butter and add in sugar.  Mix until combined.  Add in yolks, vanilla, and salt and mix thoroughly.  Mix in flour until just combined.  Refrigerate dough for 1-2 hours.  Roll dough out and cut into shape(s) desired.  Line cookie sheets with parchment (or Silpat baking mats) to prevent the edges of the cookies from browning.  Bake at 350 degrees for about 10-11 minutes.  Allow to completely cool before frosting.  Makes about 2 dozen cookies.


1/4 cup butter
2 cups powdered sugar, sifted
1/2 tsp. vanilla
Food coloring if desired

Cream butter and mix in powdered sugar one cup at a time.  Add in vanilla, food coloring, and milk, one tablespoon at a time until frosting reaches a spreadable consistency.  Frost cookies as desired. 

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