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.