This post originally ran Dec. 19, 2012.
Today, she has a sugar cookie recipe, along with a recipe for frosting. Erin's cookies are so pretty - and so delicious - she gives them as gifts. I eagerly await mine each year.
Here's how she makes them:
Erin's Grandma Adams' sugar cookies
2 sticks of butter, softened
1 1/2 cups of sugar
2 teaspoons vanilla
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix flour, baking soda and salt together and set aside. Cream butter and sugar in a mixing bowl on medium speed until light and fluffy. Add eggs and vanilla and mix well. Slowly add dry ingredients scraping bowl well.
Dough will be sticky. Roll dough into a loaf shape, wrap in wax paper and store in the refrigerator for at least two hours to chill.
To make cutouts, flour a clean tabletop and a rolling pin. Roll out dough and use cookie cutters to cut dough into shapes. Bake at 375 degrees for 10 to 12 minutes or until done on an ungreased cookie sheet. Parchment paper works really well on a cookie sheet if your cookies tend to stick to your sheet.
Please note: Cooking time will vary depending on thickness of cookies.
Buttercream Frosting for Cookies (will stiffen on the cookies so is good for decorating)
1 cup softened butter
6 cups confectioners' sugar
About 6 tablespoons milk
3 teaspoons vanilla
Cream butter then add most of the milk and the vanilla. Slowly add the powdered sugar mixing well. Add more milk a little at a time to get the preferred consistency.
This frosting should be refrigerated because of the milk. It will be stiff and unusable when right out of the fridge so let it warm up to room temperature (this may take an hour or more) before frosting your cookies. You can also warm it up incredibly briefly in the microwave. But be careful if you do it this way. You can overdo it and then you have liquid frosting.
The hard part is done. Now the fun begins. Use food coloring to create different frosting colors and use your imagination to create incredible