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Recipes - Becs Sugar Cookies with frosting

Recipe Name

Bec's Sugar Cookies with frosting

Submitted by bigleybakes
Recipe Description This recipe has been used by over 1000 students in a lab situation and in my personal recipe collection. It is my go to recipe for sugar cookies and frosting!
Quantity 42 Quantity Unit 2.75 in wide x 1/4 in thick Servings  
Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner




Bec's Sugar Cookies with frosting
Ingredients
Amt. Measure Ingredient
1/2
cupButter flavor shortening (Crisco)
1/2
cupShortening, vegetable- Crisco regular
2
largeeggs
1
teaspoonvanilla extract
1
teaspoonalmond extract
2
1/2
cupsflour, all purpose mix
3
teaspoonsbaking powder
1/2
teaspoonsalt
4
tablespoonsMargarine, regular, stick, softened
1
cupsugar
Steps
Sequence Step
1Mix the shortenings, margarine and granulated sugar together until it looks like wet sand
2Add the eggs, vanilla, almond into the shortening mix just until the eggs are blended in.
3Gently sprinkle the baking powder, salt and flour mix over the wet ingredients. Mix just until it is all blended. Do not mix on a high speed!
4After all dough is mixed, refrigerate the dough for 2 hours in a plastic bag.
6Cut out the shapes as desired trying to use as much of the dough with the first roll so that it does not compress and become tough.
8Remove from the oven and cool for a couple of minutes until the cookies have set. Transfer to wire racks and cool totally before storing or decorating.




Sugar Cookie Frosting
Ingredients
Amt. Measure Ingredient
1
1/2
cupsmargarine (softened) ( 3 total sticks)
4
cups unsiftedsugar, powdered- or about 1/2 a 2 lb bag
1
teaspoonvanilla extract
1
teaspoonalmond extract
1/8
teaspoonfood coloring, colors and amounts needed vary
1/4
cupcream, half and half may take up to 1/2 cup depending on consistency desired
1/8
teaspoonsalt
Steps
Sequence Step
1Blend the milk, vanilla, margarine, almond and salt together in a large bowl.
2Sprinkle the powdered sugar over the wet mix until it is all mixed in- about 1/2 cup at a time.
3Whip on high until the frosting is light colored and fluffy, about 5 minutes, scraping down sides of bowl often.
4Store in an air tight container until and during use or it will dry out, get crusty and not be able to go through the tip.






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