This is the best sugar cookie recipe I’ve found. I had originally discovered the recipe in A Taste of Home/Reader’s Digest Book (2007) The Taste of Home Cookbook. Greendale, WI: Reiman Media Group, Inc.
There’s no need for me to type it all out if it’s already available online. Not wanting to potentially violate any copyright laws, the original recipe can be found at:
A few things I did differently are:
With the cookie dough, I used butter-flavored Crisco instead of butter. As usual, I put the dry ingredients directly in the dough mixture. I used a small scoop (tablespoon size) and baked the cookies for 9 minutes, then let them finish cooking on the baking sheet. I ended up with 42 cookies.
With the frosting, I did use butter. 3 tablespoons of hot water worked well for me. Once the frosting is mixed, you have to work quickly as it does form a thin crust on top. I sprinkled a little colored sugar on a few of the pink ones. After tasting, I decided they’re sweet enough.
I store the cookies tightly covered; placing sheets of waxed paper between the layers. (The frosting does form a crust, but stays soft.) Using the waxed paper keeps the lower layers looking nice.
Photos ©2016, My Granny Rocks | Janette Thornton. All rights reserved.