These are just my basic sugar cookies, frosted all in red, white and blue. I have a nested set of star cookie cutters that I've had forever, and I use them at Christmas and for the fourth of July. The rectangle cookies are just rolled out dough cut with a butcher knife.
My recipe comes from an old, old Betty Crocker cookbook. The page fell out of the book from so much use about twenty years ago, and I have manged to hang on to it, even if it has gotten a few splatters and spots over time. I think this recipe is still in the new version of Betty's cook books, and often times is called "Mary's Sugar Cookies". I thought I'd share it with you today in case you feel like baking up a batch to share..
Deluxe Sugar Cookies
1 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges.
2 Boxes (About 8-9 cups, depending on how thick you want it) powdered sugar, sifted
1 Cup margarine or butter, softened
1 tsp. vanilla
dribbles of milk to consistency you like
Mix all ingredients together on high speed of mixer, Fill piping bags, and frost cookies. Pour yourself a big glass of milk and enjoy.