Ed’s Sugar Cookies w/ Buttercream Frosting

Ed Krenger used to make the best sugar cookies. He baked them for his kids, for special events and friends. When his son Kelly was attended Norte Dame, we traveled with the Krengers to a football game. One the way, Ed made the mistake of offering a couple of cookies. Barry didn't stop with two, or even three. Finally, Ed said, "Barry, I made those for Kelly!" Barry's addiction to these cookies is typical; these are GOOD cookies. And, the sugar is so easy to work with, too.

Betty continues to make Ed's cookies and shared the recipe in an cooking article (Home Cooking—Dickinson County Style)  I wrote about her for the Reflector Chronicle in May, 2004.

She keeps batches of them on hand in her "magic freezer" and pulls them out as needed, adding the frosting after they are thawed.

Ed’s Sugar Cookies      Makes about 3 dozen cookies

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup shortening

1 cup granulated sugar

2  large beaten eggs

4 tablespoons milk (or the equivalent of 1/4 cup)

1 teaspoon vanilla

1. Preheat oven to 350°.  
2. In a mixing bowl, combine dry ingredients (the first 4 ingredients).  
   
3. In another bowl, beat the shortening and sugar. 
   
4. Then add the beaten eggs, milk and vanilla. 
   
5. Add dry ingredients and mix until well combined. 
   
6. Roll dough to about ¼” thickenss on a floured board and cut out (Ed always used a round cutter but other shapes can also be used). 
   
   
   
   
    
7. Place cookies on ungreased cookie sheets and bake @ 350° for 8 to 10 minutes or until lightly browned.
8. Frost cookies when cool.
   

Buttercream Frosting for Sugar Cookies  -- enough to frost about 100 (2 1/2") round cookies

1 cup salted butter, softened

4 cups powdered sugar, divided

4 to 6 tablespoons cream, divided (or use evaporated milk)

2 teaspoons vanilla 

Gel food coloring, if desired

Assorted sprinkles or colored sugar, if desired 

1. In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2 to 3 minutes.
2. Add half of the powdered sugar and 2 tablespoons cream. Beat well. Scrape the sides and bottom of the bowl.
   
3. Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
   
4. Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
5. Add remaining 1 to 2 tablespoons of cream, if needed.
6. Add gel food coloring if you want to tint the frosting. (liquid food coloring thins the frosting) 
7. Frost the cookies, cover and store on the counter for 2 to 3 days.
   

Recipe without photos . . .
Ed’s Sugar Cookies      Makes about 3 dozen cookies

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup shortening

1 cup granulated sugar

2  large beaten eggs

4 tablespoons milk (or the equivalent of 1/4 cup)

1 teaspoon vanilla

1. Preheat oven to 350°.  
2. In a mixing bowl, combine dry ingredients (the first 4 ingredients).  
3. In another bowl, beat the shortening and sugar. 
4. Then add the beaten eggs, milk and vanilla.  
5. Add dry ingredients and mix until well combined. 
6. Roll dough to about ¼” thickenss on a floured board and cut out (Ed always used a round cutter but other shapes can also be used).  
7. Place cookies on ungreased cookie sheets and bake @ 350° for 8 to 10 minutes or until lightly browned.
8. Frost cookies when cool.

Buttercream Frosting for Sugar Cookies -- enough to frost about 100 (2 1/2") round cookies

1 cup salted butter, softened

4 cups powdered sugar, divided

4 to 6 tablespoons cream, divided (or use evaporated milk)

2 teaspoons vanilla 

Gel food coloring, if desired

Assorted sprinkles or colored sugar, if desired 

1. In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2 to 3 minutes.
2. Add half of the powdered sugar and 2 tablespoons cream. Beat well. Scrape the sides and bottom of the bowl.
3. Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
4. Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
5. Add remaining 1 to 2 tablespoons of cream, if needed.
6. Add gel food coloring if you want to tint the frosting. (liquid food coloring thins the frosting) 
7. Frost the cookies, cover and store on the counter for 2 to 3 days.