The Best Sugar Cookies!

Update 10/30/2010....see http://itsdinnertime2.blogspot.com/2010/10/sugar-cookies.html for the "real" story on these cookies :).

Probably like many of you, I have been on a hiatus. This Christmas holiday was exactly what we needed around here. The tanking economy has been stressful (like it has for most of us) and so it was nice to just have a break from life and from my 'to do' list. And so in the process I put blogging on the backburner and just had a holiday. It was much needed! And so now I have to get back to real life and wanted to post this recipe before I went off and checked on all of your blogs! This is my mom's phenomenal sugar cookie recipe. My husband who doesn't prefer sugar cookies even gobbles these up and raves about them. They are SO soft and have the greatest flavor. The key with this recipe is to not overbake them and take them out at the alotted time--even if they still seem a little undone. They will firm up a bit as they sit. I'm sure we're all on a sugar high and not in a cookie mood after the holidays. But when that hankering hits--try these! You won't be disappointed.

Sugar Cookies from Barbs
1 C sugar
1 C butter
1 tsp vanilla
2 eggs beaten
1/8 C milk
½ tsp salt
3 tsp baking powder
4 ¼ C flour

Chill 3 hours. Roll out onto wax paper and cut into shapes. Bake at 350 for 6-7 minutes—don’t overcook. When making frosting, add almond extract to it and it makes them so yummy!

Tips: I make my own frosting by softening about 4 T butter and 1/2 cap of vanilla (sorry about no exact science here) and then adding milk and powdered sugar to desired consistency. And the trick that makes these cookies so fabulous is adding almond extract to the frosting. I do anywhere from 2-4 tsp depending on how much frosting I have. Taste and see the amount you'd like.