Soft Sugar Cookies
Beth Banister
1 cup sugar
2 cubes salted butter at room temperature
3 eggs
2 tsp. vanilla extract
3 tsp. baking powder
3 1/2 cups flour
Cream sugar and butter in mixer with paddle attachment.
Add eggs and cream well. Stir in vanilla.
Sift flour and baking powder together and slowly add to mixture while mixing on lowest speed.
Dough will be thick.
Divide dough onto two pieces of waxed paper and wrap well. Chill for 1 hour.
Roll out on floured surface to 1/4 inch thick. Cut out desired shapes and place on cookie sheet.
Bake at 375 for 8-10 minutes. Makes about 3 trays of medium sized cookies.
Whipped Buttercream Frosting
Beth Banister
2 sticks softened butter
4-5 cups powdered sugar
1 TBS vanilla extract
up to 4 TBS heavy cream or milk
Using whisk attachment whip butter for 3 minutes, scraping sides as needed.
Add 3 cups of the powdered sugar slowly on low speed.
Add vanilla and 2 TBS of cream. Beat well.
Add 1 more cup of sugar. Beat well. Add more sugar if thicker frosting is desired or more cream to thin out. Makes about 3 cups of frosting.
Color or flavor as desired.
Store in air tight container in fridge up to 2 weeks and soften to room temperature before using.
Pecan Pie Cookies
Beth Banister
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tsp. vanilla
Dough for sugar cookies
Pre-heat oven to 375.
Mix together pecans, sugar, cream and vanilla in bowl, set aside.
Roll out cookie dough and cut circles about 3 inches in diameter. Place circles on a cookie sheet.
Gently pinch around all cookie edges to make a small lip.
Spread about 1 TBS pecan filling on each cookie.
Bake for 9-10 minutes until filling is bubbly and cookies hold shape.
Makes about 20 cookies. Drizzle with caramel or chocolate if desired.