Freedom….oh, and some sugar cookies

It's Friday, baby.

You know what that means.  Say it with me….

FREEEEDOOOMMMMM!!!!!

The kids are done.  Well done.  

To celebrate our new found freedom, we decorated us a big ol' batch of sugar cookies.  And of course, what's a little par-tay without friends.  Our oldest daughter invited some of her best friends over and they had a blast.  Unfortunately our oldest son was at swimming and missed out on all the fun, but don't you worry I think he enjoyed the finished product even more.  

Sugar cookies and a winter break…what more could a whole bunch of hard-working kids ever want.

Our sugar cookie recipe is very easy and very tasty, with or without the icing.  Leave all that store bought stuff where it belongs….in the store.  It's way cheaper and so much better for you because all of the ingredients have names you can actually pronounce.  Have fun and celebrate your freedom!

Sugar cookies (recipe credit:  from the book Homemade)

Ingredients:

Cookies:

1 1/2 cups sugar

1 1/2 cups butter, softened

2 eggs

2 tablespoons vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

Frosting:

1 1/2 cups confectioners' sugar

3 tablespoons butter, softened

1 tablespoon vanilla extract

1 tablespoon milk

1.  In a large bowl, combine the sugar and butter, and beat until the mixture is well creamed.  Add the eggs and vanilla, and beat until mixture is smooth.

2.  In a small bowl, combine the flour, salt, baking soda, and cream of tartar.  Add the flour mixture to the cream mixture, and beat until all the ingredients are well blended.  Cover the bowl with plastic wrap and place in the refrigerator until the dough is chilled, about 30 minutes.

3.  Preheat the oven to 350 degrees, set out 2 or more baking sheets, and lightly four a work surface.

4.  Turn out the dough onto the prepared work surface.  Using a rolling pin, roll the dough out to a 1/4 inch thickness.  Using cookie cutters dipped in flour, cut out as many cookies as possible.  Carefully transfer the cookies to the baking sheets.  Collect the dough scraps, reroll, and cut out additional cookies until there is no more dough left.

5.  Bake until the cookies are just lightly browned on the edges, 10 to 12 minutes.  Transfer the cookies to wire racks to cool completely.

6.  Prepare the frosting:  In a medium bowl, combine the ingredients and beat until creamy.  Add a little additional milk as needed to reach the desired consistency.  Spread the frosting over the cooled cookies and sprinkle with colored sugar.

Makes 7 dozen cookies