Butter-cream Frosting
1 stick softened (not too melted) butter
4 cups powdered sugar
1 tsp. vanilla
Milk to consistency
Food coloring
Directions: mix well with hand mixer.
The Softest, Chewiest, Best Sugar Cookies
5 1/2 cups flour
2 tsp. Baking soda
1 tsp. Baking powder
4 sticks softened butter
3 cups white sugar
2 eggs
2 tsp. vanilla
6 TBS. buttermilk
Directions: Preheat oven to 350 degrees. In a mixer, cream together the butter and sugar until somewhat smooth. Beat in the egg and vanilla. In another bowl, stir together the dry ingredients: flour, baking soda, and baking powder.. Add the dry ingredients to the creamed ingredients. Mix well. Add the buttermilk to make the dough soft, not wet. Roll into med/small balls. Place on ungreased cookie sheet and bake until done. How do you like that? After about 12 minutes, check them...and wait until the edges barely start to show a golden color...could take up to 15 minutes, or more. (To be honest, I can't remember how long to cook them...there, I said it.) Remove from oven and let them rest on the cookie sheet
for several minutes. Then let cool on wire rack or towel. Frost.
P.S. I have also turned these into Snickerdoodles! Instead of frosting, when you roll the dough balls, roll them into a mixture or cinnamon and sugar. Bake as usual.
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