Sunday, September 5, 2010

Pillsbury Rolled Sugar Cookies

This recipe is from Mom's Pillsbury cookbook. Bryant made them for us today, and frosted them with Vanilla Buttercream frosting (from my 101 Gourmet Cupcakes cookbook).

Rolled Sugar Cookies
1 cup sugar
1 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla extract
1 large egg
3 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

COMBINE 1 cup sugar, butter, milk, vanilla and egg in large bowl; blend well. Add flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

HEAT oven to 400°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.

BAKE 5 to 9 minutes or until edges are light brown. Immediately remove from cookie sheets. Cool completely. Frost with frosting, then decorate as desired.

High Altitude (above 3500 ft.): INCREASE flour to 3 cups plus 2 tablespoons. Bake as directed above.

Vanilla Buttercream Frosting
8 T. (1 stick) butter, room temperature
3 3/4 cups powdered sugar, sifted
3-4 T. milk or cream
2 tsp. vanilla extract

PLACE butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.

ADD sugar, 3 T. milk or cream, and vanilla extract. Beat frosting starting on slow, increasing your speed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.

1 comment:

  1. This is my all-time favorite rolled sugar cookie recipe--thanks for posting it!