Here is the often-requested recipe for my sugar cookies. There's really nothing special here. I got the recipes out of the Better Homes and Gardens New Cook Book, 1981.
Rolled Sugar Cookies
2 c. all-purpose flour
1 1/2 t. baking powder (omit if using detailed cookie cutter to maintain shapes)
6 T. butter
1/3 c. high ratio shortening
3/4 c. sugar
1 egg
1 T. milk
1 t. vanilla
Stir together flour, baking powder and 1/4 t. salt. Beat butter and shortening for 30 seconds, add sugar and beat until fluffy. Add egg, milk and vanilla, beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill at least 3 hours. Working with 1/2 of the dough at a time, on a lightly floured surface, roll to 1/8 to 1/4-inch thickness. Cut into desired shapes. Place on parchment-lined cookie sheet. Bake 375 degrees for 8 minutes or until done. Makes 2 - 3 dozen.
Here's the secret for yummy sugar cookies: Butter Frosting for cakes. This won't be the best for detailed decorating, but it works for simple decorating like sprinkles and piping (like the laces on the baseballs). It is perfect to make old-fashioned frosted sugar cookies.
Butter Frosting
6 T. butter (not margarine)
4 1/2 to 4 3/4 c. sifted powdered sugar
1/4 c. milk (half-and-half is even better)
1 1/2 t. vanilla
In small bowl, beat butter until light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in the milk and the vanilla. Gradually beat in remaining powdered sugar, then additional milk, if necessary.
Happy Baking! Hope you love these!