Sugar Cookies & Buttery Cream Frosting
1 cup Butter Flavor all-vegetable shortening
1-1/2 cups sugar
1/2 cup brown sugar
2 tablespoons milk
1 teaspoon vanilla
3 eggs
1-1/2 teaspoons cream of tartar
4-5 cups flour
1-1/2 teaspoons baking soda
1 teaspoon salt
Buttery Cream Frosting
4 cups confectioners' sugar
1/3 cup Butter Flavor all-vegetable shortening
1-1/2 teaspoons vanilla
6-7 tablespoons milk
Cream the Butter Flavor CRISCO and sugars together. Add milk. Beat in eggs one at a time; add vanilla.
Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture until well blended.
Chill for one hour. Heat oven to 350ºF. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheet. Sprinkle with colored sugars and decors or leave plain and frost when cooled. Bake at 350ºF for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
Buttery Cream Frosting
In medium mixing bowl, combine confectioners' sugar, Butter Flavor CRISCO and vanilla. Slowly blend in milk to desired consistency. Beat on high speed for 5 minutes, or until smooth and creamy.
Submitted by chief_cook
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