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 Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30

Bec's Sugar Cookies with frosting Ingredients Amount Measure Ingredient 1/2 cup shortening 1/2 cup Butter flavor shortening 1/4 cup margarine (softened)- 1/2 a stick 2 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Steps Sequence Step 1 Mix the shortenings, margarine and granulated sugar together until it looks like wet sand 2 Add the eggs, vanilla, almond into the shortening mix just until the eggs are blended in. 3 Gently 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! 4 After all dough is mixed, refrigerate the dough for 2 hours in a plastic bag. 5 Roll out dough 3/8 inch thick but no thinner than 1/4 inch! 6 Cut 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. 7 Bake for 8-10 minutes at 350 degrees or just until the edges start to brown. 8 Remove 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 Amount Measure Ingredient 1 1/2 cups Margarine, regular, stick, softened 9 3 sticks total) 1 teaspoon vanilla extract 4 cups unsifted sugar, powdered- or about 1/2 a 2 lb bag 1 teaspoon almond extract 1/8 teaspoon salt 1/8 teaspoon food coloring, colors and amounts needed vary 1/3 cup cream, half and halfcream, half and half may take up to 1/2 cup depending on consistency desired Steps Sequence Step 1 Blend the milk, vanilla, margarine, almond and salt together in a large bowl. 2 Sprinkle the powdered sugar over the wet mix until it is all mixed in- about 1/2 cup at a time. 3 Whip on high until the frosting is light colored and fluffy, about 5 minutes, scraping down sides of bowl often. 4 Store 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.