Mom's Sugar Cookies with Butter Cream Icing

This recipe is transcribed from mom’s little red recipe book. The recipe card notes that mom’s sister, Theresa Gavula, provided the recipe. Mom made countless batches of these cookies and icing for school, work, and social parties. They can be rolled and cut, or dropped and shaped.

Sugar Cookies

• 600ml (2½ cups) flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 180ml (¾ cup) shortening
• 240ml (1 cup) sugar
• 2 eggs
• 1 teaspoon vanilla

Method

The recipe card does not indicate a method. The below is standard instructions.

1. In a medium-size bowl, whisk together the flour, baking powder, and salt; set aside.
2. Using a stand mixer, cream shortenning, sugar, eggs, and vanilla until well combined.
3. Add the dry ingredients to the butter/sugar and combine just until no dry ingredents remain.

The recipe card doesn’t indicate cooking instructions, howerver the cookies can be rolled and cut. Bake at 350℉ until done, perhaps 8 to 10 minutes.

Butter Cream Icing

• 240ml (1 cup) shortening (½ butter, ½ crisco)
• 1.2L (5 cups) powdered sugar
• 1 teaspoon vanilla
• 3 tablespoons milk
• Food coloring (optional)

Method

The recipe card does not indicate a method. The below is standard instructions.

1. Using a stand mixer, cream shortening until smooth.
2. Add powdered sugar and slowly incoporate using lowest/stir setting on mixer until combined.
3. Add vanilla; beat to combine.
4. Add half the milk; beat to combine.
5. Add more milk as needed to reach desired consistancy.
6. Add food coloring as desired.