This is a great sugar cookie recipe that I got from my sister-in-law, Dolly. Jessica, tell Taylor I'm sorry it took me so long to get this posted :)
Sugar Cookies:
Cream:
1 c. butter or shortening
1 1/2 c. sugar
Add:
2 eggs
2 tsp vanilla
2 eggs
2 tsp vanilla
1/2 c. sour cream
Add:
4 c. flour (more if needed)
1 1/2 tsp b. soda
1 tsp salt
If your dough is really sticky/tacky, then you may need to add a little more flour... just don't add too much. Chill dough for at least an hour. Roll dough out to about 1/4 inch (or a little thicker) on a floured surface (helps to make sure you rolling pin stays floured as well). Bake at 350 for 7-9 minutes - DO NOT OVER BAKE! They will taste like any other dry sugar cookie, if you do. Error on the side of under cooked - they shouldn't really have any brown on them.
It's just as important to use a good frosting recipe as it is to use a good cookie recipe - so that you end up with a great sugar cookie. Here's the one I use, in case you don't have one:
Frosting:
1/2 c butter, softened
1/2 c shortening (or use all butter if you don't care for shortening)
2 tsp vanilla
2 Tbl milk
5 - 6 c powdered sugar (I'm not exactly sure how much I use - I just add a little at a time until it's at the consistency that I like)
A few dashes of salt
Beat butter and shortening together. Add powdered sugar about a half cup at a time until it's smooth and stiff. Add milk, vanilla, and salt, and mix well. Add a bit more p. sugar to get it back to the right consistency, if needed.
Add:
4 c. flour (more if needed)
1 1/2 tsp b. soda
1 tsp salt
If your dough is really sticky/tacky, then you may need to add a little more flour... just don't add too much. Chill dough for at least an hour. Roll dough out to about 1/4 inch (or a little thicker) on a floured surface (helps to make sure you rolling pin stays floured as well). Bake at 350 for 7-9 minutes - DO NOT OVER BAKE! They will taste like any other dry sugar cookie, if you do. Error on the side of under cooked - they shouldn't really have any brown on them.
It's just as important to use a good frosting recipe as it is to use a good cookie recipe - so that you end up with a great sugar cookie. Here's the one I use, in case you don't have one:
Frosting:
1/2 c butter, softened
1/2 c shortening (or use all butter if you don't care for shortening)
2 tsp vanilla
2 Tbl milk
5 - 6 c powdered sugar (I'm not exactly sure how much I use - I just add a little at a time until it's at the consistency that I like)
A few dashes of salt
Beat butter and shortening together. Add powdered sugar about a half cup at a time until it's smooth and stiff. Add milk, vanilla, and salt, and mix well. Add a bit more p. sugar to get it back to the right consistency, if needed.
