This is the sugar cookie recipe mom has been using for the last few years. I will have to come back and add a link and credit for the recipe source. Mom, do you have that information?
1 cup unsalted butter, softened
1 cup sugar
2 tsps vanilla extract
3 cups all-purpose flour
Confectioners' SUGAR ICING INGREDIENTS:
1 cup sifted Confectioners' sugar (I never sifted the sugar)
1 - 2 tablespoons low-fat milk, warmed
Assorted food coloring
Beat butter and sugar together in a mixing bowl until light and fluffy. Add egges and vanilla. Beat well. Stir in flour. Cover and chill at least 1 hour - preferably overnight.
Preheat oven to 350 degrees.
Working with a little of the dough at a time,r oll it out on a floured surfact to about 1/8 inch thickness. Keep remaining dough chilled. Cut with desired cooke cutters and transfer carefully to an ungreased baking sheet spacing an inch apart. If there is enough rom in your refrigerator, chill baking sheets for 5 minutes before baking. This helps cocokies retain their shape if you've ovverworked the dough or the kitchen is hot.
Place cookies in oven and bake 10-12 minutes or until golden brown. Cool on racks.
If you use "edible paint", do so before baking. If you are using colored sugars, bursh cookies with a little egg white before sprinkling on decoration. If you are going to frost with a powedered sugar icing, bake cookies first.
FOR CONFECTIONERS' SUGAR ICING:
Combine 1 cup sifted confectioners' sugar and 1 to 2 tablespoons or more warm low-fat mil until desired consistency. Tint, if desired, with food coloring. You can also add a dash of almond flavoring, if desired. If frosting gets too runny, add more sugar.
FOR EDIBLE ICING:
Mix 2 egg yolks and 1/2 tsp water in a small bowl. Divide mixture among several small cups. Tint each cup witha different fod coloring. Paint cookies with small, clean, new paint brushes. If pain thickens up, add a little water. Then bake as directed.