Sugar Cookies
1 cup margarine
1 1/2 cups powdered sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt.
1. Cream softened butter and sugar. Beat in egg and vanilla. Mix flour, soda, cream of tarter and salt together in a bowl then add to cream mix.
2. Cover dough with plastic wrap and chill overnight.
3. Roll dough on floured surface. Cut cookies with cookie cutters.
4. Bake 400 degrees 6-8 minutes (It was always exactly 8 minutes for me). Remove and place on cooling rack.
Here's a few tips I learned:
-Don't be afraid to use a lot of flour for the floured surface. I even kept putting flour on top of the dough to prevent the rolling pin from sticking. The cookies still turned out well with the extra flour used.
-I have an ultra thin spatula to pick up the cut out dough shapes which helped a lot.
-After you're done with the first round of cutting out cookies, brush the flour off the best you can, roll the dough together and roll it out again same as before--lots of flour on the bottom and add flour as needed on the top.
-As soon as you pull the cookies out of the oven take them off the pan--they won't squish together like other cookies will and if you let it cool a bit before taking them off they start sticking to the sheet.
Frosting:
1 stick margarine, softened
1-3 tablespoons milk
1 tsp vanilla extract
1 lb powdered sugar
pinch of salt
1 cup margarine
1 1/2 cups powdered sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt.
1. Cream softened butter and sugar. Beat in egg and vanilla. Mix flour, soda, cream of tarter and salt together in a bowl then add to cream mix.
2. Cover dough with plastic wrap and chill overnight.
3. Roll dough on floured surface. Cut cookies with cookie cutters.
4. Bake 400 degrees 6-8 minutes (It was always exactly 8 minutes for me). Remove and place on cooling rack.
Here's a few tips I learned:
-Don't be afraid to use a lot of flour for the floured surface. I even kept putting flour on top of the dough to prevent the rolling pin from sticking. The cookies still turned out well with the extra flour used.
-I have an ultra thin spatula to pick up the cut out dough shapes which helped a lot.
-After you're done with the first round of cutting out cookies, brush the flour off the best you can, roll the dough together and roll it out again same as before--lots of flour on the bottom and add flour as needed on the top.
-As soon as you pull the cookies out of the oven take them off the pan--they won't squish together like other cookies will and if you let it cool a bit before taking them off they start sticking to the sheet.
Frosting:
1 stick margarine, softened
1-3 tablespoons milk
1 tsp vanilla extract
1 lb powdered sugar
pinch of salt
Mix margarine, vanilla, powdered sugar and salt. Add milk a
little bit at a time until smooth, medium-thick texture—you don’t want it
runny.
