These are great cut out and decorated into Halloween shapes, Christmas cookies and Valentine's cookies.
Teresa's Treasures
from my friend Teresa
1 C. butter
1 C. sugar
2 eggs
1/2 tsp. vanilla
Cream above ingredients together
3 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. paking powder
1/2 C. sour cream or sour milk (I don't use as much sour milk when I use it)
Combine the dry ingredients in a bowl and alternate mixing the dry into the creamed mixture with the sour cream or sour milk until all combined. It is a sticky, soft dough and refrigerating will firm it up. If using sour milk, use sparingly. drizzling in until dough is soft and slightly sticky but not too wet.
Chill for an hour at least.
Roll out to 1/2" thickness. I always make mine thinner than Teresa did but still a little thicker than a traditional crisp sugar cookie. These will turn out like the Lofthouse brand cookies, so use your own judgement how thick to make them.
Bake at 375 for 8 mintes. You don't want them brown on top, just a slight gold color possibly on the bottoms. Cool and ice or decorate with butter cream frosting. If these are left in tupperware overnight, they become so soft and luscious.
NOTE:Put a glug (a couple of teaspoons or a tablespoon) of vinegar into a 1/4 to a 1/2 C. of milk to sour it.
Buttercream frosting
from the box of a cake mix, from way back when
4 C. powdered sugar
1 stick softened butter or margerine
1 tsp. or 1 cap full of vanilla
dash of salt
milk to desired consistency. Use water if you don't have milk
Cream butter, add half of the sugar and a little milk and the salt and vanilla and cream. Add the rest of the sugar and some milk, a little at a time and blend until creamy. Add milk slightly until desired consistency is reached. If you are using a decorator bag, it will need to be thicker than if just speading.
Teresa's Treasures
from my friend Teresa
1 C. butter
1 C. sugar
2 eggs
1/2 tsp. vanilla
Cream above ingredients together
3 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. paking powder
1/2 C. sour cream or sour milk (I don't use as much sour milk when I use it)
Combine the dry ingredients in a bowl and alternate mixing the dry into the creamed mixture with the sour cream or sour milk until all combined. It is a sticky, soft dough and refrigerating will firm it up. If using sour milk, use sparingly. drizzling in until dough is soft and slightly sticky but not too wet.
Chill for an hour at least.
Roll out to 1/2" thickness. I always make mine thinner than Teresa did but still a little thicker than a traditional crisp sugar cookie. These will turn out like the Lofthouse brand cookies, so use your own judgement how thick to make them.
Bake at 375 for 8 mintes. You don't want them brown on top, just a slight gold color possibly on the bottoms. Cool and ice or decorate with butter cream frosting. If these are left in tupperware overnight, they become so soft and luscious.
NOTE:Put a glug (a couple of teaspoons or a tablespoon) of vinegar into a 1/4 to a 1/2 C. of milk to sour it.
Buttercream frosting
from the box of a cake mix, from way back when
4 C. powdered sugar
1 stick softened butter or margerine
1 tsp. or 1 cap full of vanilla
dash of salt
milk to desired consistency. Use water if you don't have milk
Cream butter, add half of the sugar and a little milk and the salt and vanilla and cream. Add the rest of the sugar and some milk, a little at a time and blend until creamy. Add milk slightly until desired consistency is reached. If you are using a decorator bag, it will need to be thicker than if just speading.
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