Sugar Cookies

I am blessed to have a collection of recipes from family and friends. Todays recipe came from a former co-worker. This recipe had been handed down to her from other friends. So we will keep it going and share it with you today.

As always, first cream the butter and sugar. This recipe is unique in that it takes powdered sugar. I feel like it makes the end result a little lighter.

Next add the beaten egg and flavor. As always, you measure vanilla with your heart, a little is good, a lot is great. Last I add the flour (Today I used Bobs Red mill 1 to 1 gluten free), soda and cream of tartar. Mix well and then put in the fridge for a few hours. It make the dough easier to use and form.

After a while, you should take about a quarter of the dough and roll it out until about 1/4 inch think and use cookies cutters. If you are like me and pressed for time, always, I make little balls and then flatten them in my hands and bake like that.

After baking and cooling, I make the frosting. You can add colors or leave it as is. I tend to leave it plain to stay away from the dyes. Today I wanted white because my husband offered to pick berries from our yard to decorate the cookies.

Enjoy! Let me know if you try this recipe.

Sugar Cookies

1 1/2 cups powdered sugar

1 cup room temp butter

1 egg (beaten)

1 teas vanilla

1/2 teas almond

2 1/2 cups flour

1 teas baking soda

1 teas cream of tartar

Bake at 375 for about 7-8 minutes. Let cool completely before frosting.

Frosting

8 oz cream cheese, room temp

1 box powdered sugar

1/2 teas salt

1 table milk

1 table vanilla

Enjoy!