Have you read
The Thanksgiving Letter over on Awkward Family Photos? Have you seen the follow-up
video with Marney? HILARIOUS.
I'm baking with Kate today. We're mixing up Momlene's Sugar Cookies as I type...so by "we" I mean, Kate. They are wicked-good sugar cookies.
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Maggie's mom's name is Marlene, but Maggie always calls her "Momlene" so I do too.
It's only right.
Momlene made these cookies for Maggie's senior recital a couple of years ago and it's my new favorite sugar cookie recipe.
Instead of granulated sugar it contains...powdered sugar. It's both the best dough you can eat--silky, soft and sweet and makes a tender, delicious cookie.
YUM!
I doubled the recipe since we have an enormous family and my dad is a bit of a sugar-cookie monster.
So, I have a thing about measuring. Especially when it comes to frosting. I should probably be better about this, but as of right now, I'm just too cocky. I know my icing tastes good whether I measure or not. Please don't hold my arrogance against me.
Buttercream is my favorite flavor-wise. It doesn't exactly harden well, but it just tastes SOOOO good.
And you naked cookies will need some cover-up.
Momlene's Sugar Cookies
2 1/4 C powdered sugar
1 1/2 C butter, softened
2 eggs
3 tsp. vanilla
3 3/4 C flour
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tarter
Cream sugar and butter. Mix egg with vanilla and add to creamed mixture. Mix in dry ingredients. Chill 2-3 hours. Roll out on a floured surface. Cut in desired shapes - 1/4 inch thick. Bake 8 - 10 minutes in a 350 degree oven. Makes about 6 dozen cookies.
Amy's Make-It-Yourself Buttercream
ALL MEASUREMENTS ARE APPROXIMATE
3/4 cup butter (1 1/2 sticks), softened
2-3 tsp vanilla extract
1-2 tsp almond extract
3-4 Tbsp milk
2 lbs powdered sugar
Cream butter and extracts until light and fluffy. Add powdered sugar one cup at a time until desired consistency and taste is reached. Add milk to thin frosting if necessary.