This was the sugar cookie recipe we grew up with.  Decorating pumpkins and leaves in the fall, Santas and stars at Christmas and here are my girls working on hearts for Valentine’s! 

My mom got the recipe from her mom who got it from a lady at the Lutheran church years ago and it has been a staple in our family.  The unique thing about it is the powder sugar used in the dough.  It makes for an incredibly smooth dough with a beautifully baked finish.  As always -beware overbaking!

- Kathryn Church

Ingredients:

1 cup butter (room temp)
1 to 1 1/4 cup powdered sugar (when frosting use only 1 cup)
1 tsp vanilla
1 egg
dash salt
2 1/2 cups flour

-preheat the oven to 350

-cream butter and powdered sugar together until mixed. (If you are frosting the cookies use 1 cup, if you plan to leave them unfrosted add 1 1/4 cup.)

- add vanilla and slightly beaten egg.

- gradually stir in salt and flour.

- roll 1/8in thick and cut out.

- bake for approx. 8 minutes.  For a nice soft cookie, they should remain the color of the dough - but completely cooked through.

Frosting:

2 cups powdered sugar
1/4 cup butter
dash salt
1 tsp  vanilla
1-3 T milk, more as needed
coloring if desired

- cream butter and powdered sugar

- add salt and vanilla.

- slowly add milk until desired consistency.

- pipe or spread on  baked cookies