Butter Cream Frosting...

1/2 C. Shortening

1/2 C. Butter

1 tsp. Vanilla Extract

4 C. Sifted Powdered Sugar

1 Tbsp. Milk

In large bowl cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, a cup at a time. Mix well. Scrape sides and bottom of bowl often. When well mixed, add 1 Tbsp. milk. Add more milk if necessary. Keep bowl covered with a damp cloth until ready to use. (If you need pure white icing, substitute shortening for the butter and use clear Vanilla extract.)

(I found this recipe online and tweaked it. I used a butter/margarine combination, no shortening and lemon extract because I was using the frosting on Lemon Sugar Cookies.)

Sugar Cookies...

1 C. Butter
1 C. Sugar
2 Eggs
1/2 tsp. Vanilla
3 C. Flour
1/2 tsp. Salt
1 tsp. Baking Powder
1/2 C. Sour Cream (or Plain Yogurt)
1/2 tsp. Lemon Extract


Cream butter and sugar together, add eggs, sour cream and vanilla. Combine dry ingredients and gradually add to mixture. Mix well. (I refrigerated it for approx. an hour at this point...) Roll dough out on a floured surface approximately 1/4" thick. Bake at 350 for 10-11 min. Frost, decorate and enjoy!
(Thanks to my friend Monica H. for this great recipe. She described them as being similar to Granny B's in taste and texture. I would agree that is a good description! This recipe helped me get over my years of bad luck with sugar cookies. We will definitely make them again.) I frosted them with a butter cream frosting.