Sugar Cookies, Thick and Soft

Kurt's manager gave us a copy of the Hillsdale Ward Relief Society Cookbook for Christmas, 2011.  The kids and I have enjoyed our larger space with the table opened out full (covered in vinyl)and room enough to roll cookie dough.  I love the easy clean-up.  We were excited to try this new recipe for Valentine's cookies.  They turned out great:  thick and soft, just like it says.  This is our new favorite sugar cookie recipe!  Thanks for sharing, Rebecca!

Cream with a mixer:
3 eggs
2 sticks margarine, softened (can use butter, too)
1 cup sugar

Add:
1 1/2 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt

Slowly mix in:
3 1/2 cups flour

Chill dough for one hour.  Then, working with 1/4 of the dough at a time, roll out to desired thickness (about 1/8 inch - I did 1/4 inch) on a floured surface.  Cut with floured cookie cutters.  Bake at 350 degrees for 7 minutes (thicker requires longer) or until light golden brown.  Center will fall if not baked completely.  Makes about 24 (4") cookies.

Here is the classic Creamy Vanilla Icing from Betty Crocker that we used:
3 cups powdered sugar
1/3 cup margarine or butter, softened
1 1/2 tsp. vanilla
About 2 Tbsp. milk

Mix powdered sugar and margarine.  Stir in vanilla and milk.  (I use the whisk attachment on my Kitchen Aide mixer and always add the milk LAST, a bit at a time until it's the right consistency.  Sometimes I need more or less, depending on the humidity of the day, etc.)  Beat until smooth and of spreading consistency.  Frost a 13x9" cake or fills and frost two 8-9  cake layers. 

For an alternative finish, make this Cream Cheese Icing  that she included with her cookie recipe.  We like it, too.
3 oz. cream cheese
1/3 cup butter or margarine
1 tsp. vanilla
2 Tbsp. milk
4 cups powdered sugar
Combine all ingredients together.  Add food coloring.  Spread on cooled cookies and enjoy.