C.H. Admirand's Lucious Sugar Cookies

Wishing my Readers a Wonderful Holiday Season filled with laughter, love, and new books to read!

C.H.

C.H. Admirand's Sugar Cookies
In a large bowl, sift and reserve:
2 3/4 cups sifted Hecker's Unbleached Flour
1 tsp. Baking Powder
1/2 tsp. Salt


In another large bowl add:
3/4 cup soft butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla


Beat with a wooden spoon until light and fluffy. Stir in flour mixture until smooth. Chill for one hour or until firm. Roll out a small amount at a time on a floured surface, but and put on greased cookie sheets. Bake in a preheated oven at 375 Degrees for 8 to 10 minutes.

Decorate with Confectioner's Icing and sprinkle with red or green sugar sprinkles (my favorite), adding a Cinnamon Red Hot for Rudolph's nose and the snowman's buttons. If you're in a hurry, you can sprinkle the unbaked cookies with red or green sugar sprinkles and them bake them...sadness without the icing, but hey they'll have that all important touch of sweetness.

Grandma's Confectioner's Icing

The original recipe In Grandma's words: A stick of butter, confectioner's sugar, milk, and vanilla. Simple right? LOL! I still do it her way, adding sugar and then milk until I reach the desired consistency.

Here are the proportions for those that still need them:

1/3 cup soft butter or margarine (depends on what's in the fridge which I'll use)
1/4 cup milk (or strong coffee for variation)
1/4 tsp. Salt
1 tsp. Vanilla
1 pound Confectioner's Sugar—sifted (approx. 3 1/2 cups—this from my oldest son who likes to measure)
optional: food coloring and assorted sugar sprinkles, Cinnamon Red hots, etc.

Mix with a wooden spoon until quite smooth and fluffy. Ice cooled sugar cookies, decorate with sprinkles, etc. and let them dry (so the icing will harden) before stacking them in containers.