Soft Sugar Cookies

I may have been neglecting my sewing and crafting, but I would never neglect my husband's sweet tooth.

This is his all time favorite cookie. I think they are pretty good, but then again, I don't really like cookies that don't involve chocolate.  ;)

Here is the recipe:

3/4 c sugar

 2/3 c Crisco shortening

1 egg

1 tsp vanilla

4 tsp milk

1 1/2 c flour

1 1/2 tsp baking powder

1/4 tsp salt

In large bowl, cream together Crisco, sugar, and vanilla.

Add egg and milk. beat until light and fluffy.

In separate bowl, sift together flour, baking powder, and salt.

Add to sugar mixture 1/3 at a time until incorporated.

Scoop onto parchment lined baking sheet by rounded teaspoons.  (You can leave alone, which is what I do, or you can press them down a bit.)

(Parchment paper is my favorite discovery. I won't bake cookies without it!  It keeps them from sticking, and prevents the bottoms of the cookies from being darker than the top.  Love the stuff. You can find it on the same aisle as ziplocs and wax paper.)

Bake at 375 for 8-12 minutes. 

Mine took exactly 12.

It will depend on how big your scoops were.

They will remain a light color.  If they turn golden brown, they are over baked!

Let cool for a minute or two on baking sheet, then move to wire cooling rack.

Once cool, top with your favorite frosting or icing.

For my icing, I sifted 2 c powdered sugar and added just under 1/4 c milk.

(Start with less, add more if needed.) 

Beat until smooth. 

Add desired food color. 

Spoon onto your cookies (or dip them right in!)

**UPDATE** I guess I make teeny cookies! :) I roll mine into about 1-1 1/2 inch balls, and get a ton of cookies. Roll em however you want...I just like these babies to be on the smaller size.
I also have discovered a frosting recipe that sends these over the edge in the yum department.
Frosting
1 stick softened butter (the good stuff like Land o' Lakes)
1 lb powdered sugar
1 tsp vanilla extract
1/4 c water plus extra as needed
In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time, until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time, until the desired color is reached. Spread the frosting over the cooled cookies and decorate.
(found here)

Happy baking!

Today I am thankful for our wonderful church.