Sugar Cookies- The Best Recipe!

I drove by a local bakery tonight that sells large frosted sugar cookies for $20 a dozen.  The place was packed.   Luckily today, the kids and I made 2 dozen for about $4 at home.  That would have cost $40 at the bakery!  It does take time, but with a savings of 90%, how can I resist.  Plus you get to lick the spoon.  The most expensive ingredient for the recipe is the butter for the dough and the frosting.  (I spent $2.50 on the butter)  Since butter can cost up to $4 a pound, I buy it on sale when it goes down to about $2-$2.50 and freeze most of it.  I got this recipe from my cousin who used to own a bakery.  I have tried so many sugar cookie recipes!  Ones that call for shortening, margarine, sour cream, orange peel, and much more.  These are my person favorites and they don't end up with too much flour.  The only drawback is that you can't cut the cookies into shapes.  But with a taste so good, who cares!

Sugar Cookies
1 c. unsalted butter (not store brand, good quality)
1 c. sugar
1 t. vanilla
2 eggs

3 c. all purpose flour
1 t. baking soda
2 t. cream of tartar
1 t. salt

Buttercream Frosting
1 c. unsalted butter
1 pound powdered sugar
a few drops of almond extract
milk
food coloring

Set all ingredients out to adjust to room temperature.  Preheat oven to 325°F.  In a small bowl whisk the dry ingredients together and set aside.  Beat butter and sugar together in electric mixer until light and fluffy.  Reduce speed and add eggs one at a time until well incorporated and then the vanilla. Add the dry ingredients and mix until combined.

With a rubber spatula, scoop out the dough onto a large piece of plastic wrap and wrap it and slowly roll it into a log about two inches in diameter.  Refrigerate until firm.  Remove the plastic wrap and slice the dough with a very sharp knife into 24 slices.  Bake for 15-18 minutes or until edges just start to brown on an ungreased cookie sheet. Let cool completely on the pan until ready to frost.

For the frosting:  Whip butter until smooth.  Add powdered sugar and almond extract.  Mix on high speed.  Add food coloring and milk 1 T. added at a time to achieve desired consistency.  (Depending on temperature and humidity, amounts vary) Frosting should be light and airy but thin enough to spread with ease.  If desired, refrigerate cookies before serving.  They are SO good! These photos look like they are small, but they are about 3-3 1/2" large cookies. Enjoy

 Just in case you haven't decided whether you wanted to make them yet...