Sunday, February 3, 2008

Katelyn's Sugar Cookies/Buttercream Frosting

2 c. white sugar
1 c. butter
2 eggs
1 c. sour cream
1 tsp. vanilla or almond extract
1 tsp. baking powder
1 tsp. baking soda
4 1/2 c. flour
pinch of salt

Refrigerate overnight. Roll out dough and cut out shapes. Bake at 350° for 6-12 minutes, depending on how thick you roll them.


1/2 c. shortening
1/2 c. butter
1 tsp. vanilla or almond extract
4 c. powdered sugar
2 T. milk or water

Cream butter and shortening with electric mixer. Gradually add sugar one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in icing will appear dry. Add milk or water, and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing in refrigerator when not in use. Stores up to 2 weeks. Rewhip before using. Makes 3 cups. (Double this for 1 cake mix)

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