Sugar Cookies with Frosting

Though sugar-cookies and frosting are definitely junk food--it still infinitely better to make them from scratch both for the body, and for the children.


Owen wanted to have a cookie-decorating party and invite friends.  I said, "yes".


We had about a billion heart-shaped cookies (and a nice selection of rocket ships and rabbits and other random shapes Owen wanted) white, pink, and purple frosting, lots of toppings and sprinkles.


Shake, shake shake--who needs some sprinkles?


The cookies were eaten as fast as they were decorated.

"Bulk" Sugar Cookies-
Makes: a billion

2 C (1 lb) butter
2 C sugar
3 eggs
2 tsp vanilla
1 tsp lemon or almond extract
1 t. baking soda
6-7 C flour

Cream butter and sugar. Beat in eggs and extracts until light and fluffy. Add the baking soda in with a few cups of the flour into the egg mixture. Gradually stir remaining flour. The recipe called for 6 cups flour, I used at least 6 and a half. There just can be more variation with large recipes. The dough will be really soft still, but should hold together (it hardens when you chill it).

Divide dough into four portions. Wrap in plastic. If you are going to roll the dough for shaped cookies mush it into a disk-shape on the plastic wrap, that way the rolling is already started. You can also shape this into logs and do slice and bake cookies with it. Chill dough at least an hour. Or wrap again in foil and freeze up to three months. (We froze one of the four portions.)

Double Batch of Buttercream Frosting-
Makes: enough to frost the billion cookies

1 cup (1/2 lb) butter
1 cup vegetable shortening
2 Tbl milk
2 tsp vanilla
2 lb bag of powdered sugar

Cream the butter and shortening together. Add milk and vanilla. Slowly add powdered sugar. (I draped a kitchen towel over my mixer as a hood and still got sugar everywhere!) Add colorings-use less milk if you are going to use liquid food color.