Thursday, September 16, 2010

mrs. revi's sugar cookies

oh look, kristen's sharing another cookie recipe. i don't know mrs. revi, but she would probably be proud that her cookie recipe has been passed on and on and on. when my mom was a little girl she used to go to sunday school every week and get a giant sugar cookie from mrs. revi. they are amazingly easy, and stay soft and delicious. a good staple for the holidays. (or any day at our house).

3 c flour
1 c butter
2 eggs
1 c sugar
1 tsp. baking soda
3 Tbs. milk (almost 1/2 c)
1 tsp. vanilla

mix flour and butter with a pastry blender. beat eggs in a separate bowl and then add sugar, soda, milk, and vanilla. mix dry & wet together with a spoon (i actually do it in my bosch and it turns out fine).
let cool in fridge for 1 hour.
roll out, (i use a lot of flour when rolling it out, just keep kneading in flour until it no longer sticks to the counter), cut out, lay on parchment lined cookie sheet and bake at 350 degrees for 7-10 min. the trick to having them soft is to take them out before you can just barely see the brown coming to the edges. cool and frost! i usually freeze half so i can take them out and eat them whenever i want. shhh.

and the buttercream frosting i use with them. please don't even think about buying that fake kind in a container, or ruin them with royal icing. personal preference. your life will be better with this. i promise.

4 c powdered sugar
1/2 c butter
5 tbs milk
1 tsp vanilla

cream powdered sugar and butter until smooth. mix in vanilla, and gradually add milk until desired consistancy. mix for a few minutes until smooth and stiff.


Hannah said...

These sounds like my kind of sugar cookies - ones that stay soft! I'll have to try these.

And just a note, in your ingredient list, you have stated:
3 Tbsp. milk (almost 1/2 C)

But I think it should say (almost 1/4 C). ;)

Unknown said...

These cookies sound yummy! I cannot wait to try them!

Unknown said...

Kristen - Please email me. I would like consent to reprint some of your recipes. Thanks!