Sugar Cookie Recipe
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Ingredients:
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*1/2 cup Butter
*1 cup Sugar
*1 teaspoon Vanilla
*1 Egg
*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!) Note: If you use cream cheese use only 3 cups of flour
*3 1/4 cup any All-purpose Flour
*1 teaspoon Soda
*1/2 teaspoon Salt
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In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.
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Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!
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Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.
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Remove 1 dough disk at a time from the refrigerator and roll-out disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.
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Use a cookie cutter of your choice and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.

Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet. For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.
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Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become too hard. Cool on baking sheet.

For best results frost cookies the day after baking.

White Chocolate Cookie Frosting

*1/2 cup Butter, room temperature

*1 and 1/2 cups Powdered Sugar, more if needed

*4 ounces White Baking Chocolate (like Bakers) or White Baking Chips, bar chopped and melted

*2 tablespoons Whipping Cream

*1 teaspoon Vanilla Extract

*Pinch Sea Salt, literally

*Soft Pink Food Paste Coloring, add small amount at a time until desired color

*Juju Hearts, one per cookie, optional

*Wilton Nonpareils, white, optional for decorating

Cream together in a bowl the butter and powdered sugar, set aside.

Melt white chocolate in double boiler and allow to cool slightly

In a bowl whisk the whipping cream with pink food paste coloring and slowly add melted chocolate, then beat together with a hand mixer until combined. Then beat melted chocolate mixture into the creamed mixture,add the vanilla and salt.

Adjust with powdered sugar or cream as needed.

Add frosting to the pastry bag with very end snipped off, test size by piping out frosting on wax paper and clip more off the end until desired size is achieved for piping. Pipe the frosting on angle or straight across cookies until covered.

Note: If you refrigerate the frosting before frosting cookies you will need to allow the frosting to come to room temperate add a little cream beat together too, if needed to frost cookies. If chocolate specks happen to appear in the frosting it will still taste great but it will be hard to pipe on cookies.

Enjoy!

Lindy