autumn sugar cookies

Who says you have to wait until Christmas to make frosted sugar cookies?  My neighbor got a leaf cookie cutter from her mom, so that’s the only excuse we needed to make some cookies.  And, we got to use our new aprons!  (see recipe below)

My little helper…

Sugar Cookies – Leaf or Pumpkin cookie cutter
1 1/2 cups sugar
1/2 c. Crisco
1/2 c. butter
2 eggs, beaten
3 T. milk
1/2 tsp. lemon extract
1 tsp. vanilla
3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
Cream sugar, Crisco and butter. Add eggs, milk, lemon extract and vanilla.  Combine flour, soda and salt and gradually add to wet mixture.  (I found that I needed to add a little extra flour and sugar to make it stiff enough to roll out.)  Roll out about 1/8 inch thick on floured surface, cut out with cookie cutter.  Put on ungreased cookie sheet. Bake at 400 degrees for 7-10 minutes.  (I’d go more on the 7-minute side for the soft cookie.)

Frosting Glaze:
Powdered sugar (2-3 cups)
Milk
Vanilla
Almond extract (optional)
Food coloring
Not an exact science on this.  Use a large portion of powdered sugar.  Add milk 1/2 T or 1 T at a time and stir until you get a consistency you like – a little runnier than peanut butter. Add 1 tsp vanilla, and just a few drops of almond extract if desired.  Split into bowls if you want to do different colors – add food coloring.  Spread onto cookies and allow to harden.

Eat and enjoy!

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