Once my family tasted these sugar cookies, we have never considered using a different recipe. We have used this exact recipe for the last 25 years (except for-- 2 teaspoons vanilla and 2 teaspoons salt rather than 1 teaspoon each), beginning when our daughters were very young. Even my mother-in-law commented on how delicious these cookies are. As others have said, roll not less than 1/3 inch, remove from oven when middles are no longer shiny and you see just the hint of browning to begin on the edges. I use parchment, let cool on cookie sheet for a minute or two and then just slide the whole parchment sheet with cookies of onto a cooling rack. These cookies are delicious, tender, and yet sturdy enough for children to enjoy helping with. FROSTING--Would you enjoy a fluffy, snowy buttercream frosting that will form a firm outside layer but stay creamy inside?—Whip with electric mixer—1 stick salted butter, softened, ½ cup heavy whipping cream slightly warmed, 1 box powdered sugar, and 1 teaspoon vanilla extract, and a few drops of almond extract. Whip till fluffy. Have a bit of extra powdered sugar and whipping cream available for adjusting spreading consistency which will depend on the weather and other variables. Sprinkle each cookie immediately after frosting, if desired, with colored sugars and let air dry to desired finish.
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Once my family tasted these sugar cookies, we have never considered using a different recipe....