Sugar Cookies

This is one of my oldest and most prized recipes. It is a simple recipe that can be doubled, tripled and yes I have even quadrupled it! I have made them for so many school functions, parties and special occasions.
My daughters were all together with me this Easter and these are the cookies we chose to make to mark the celebration. They have been made in all shapes and sizes and at some point in time for every holiday!

1/2 C unsalted butter softened
1 C sugar
1 large egg
1 t vanilla (I use Mexican vanilla)
Cream together in a mixing bowl with electric mixer
2-21/2 C flour
2 t baking powder
1/2 t salt
Mix together and combine with the wet ingredients in the mixer
Form a disk out of the dough, wrap in plastic wrap and refrigerate for I hour. If you are doubling this recipe then form two disks.
Roll out on floured surface to about 1/4 inch and cut out shapes with cookie cutter and place on an ungreased cookie sheet leaving space for expansion. You can reshape the leftover dough into a ball and roll out again as many times as needed to shape more cookies.
Bake at 375 for about 8-10 min depending on the size of the cookie. The edges should be just ever so slightly brown. Remove cookies immediately from cookie sheet on a wooden surface and cover in icing with a knife while still warm.

Icing
The icing I make is not an exact science but I can give you an approximation.
1/2 stick softened unsalted butter
2-4 C powdered sugar
A couple of tablespoons of milk or more
1 t vanilla
Beat together until smooth and should be the consistency of cake frosting. If you add food coloring you may need to add more powdered sugar unless you are using dry coloring. You will have to play around with it. Have fun decorating!

The photo below are the sugar cookies iced but with fondant decorations on top. Just remember if using sprinkles put them on while the icing is still wet.