Mom's Sugar Cookies
Serves 10-12 People. Warning do not Double Recipe!
Ingredients:
1 1/3 Cup Shortening
1 1/12 Cup Sugar
2 Teaspoons Vanilla
2 Eggs
8 Teaspoons Milk
3 1/2 Cup Flour
3 Teaspoons Baking Flour
1/2 Teaspoon Salt
The Frosting:
4 Tablespoons Unsalted Butter Softened
1/4 Teaspoon Salt
2 Cups Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Pumpkin Pie Spice
3 Tablespoons Pumpkin Pie Spice Creamer OR Heavy Whipping Cream
Orange Food Coloring
Instructions:
Beat with a mixer the shorting, sugar, and vanilla. Once the mixture has creamed together beat in eggs, and milk. Beat together until the mixture turns a light yellow, about 5 minutes. Add remaining ingredients and beat until combine.
Chill dough in the fridge for at least 1 hour or overnight.
Remove from the fridge and roll out to a 1/2 inch thickness. Cut cookies into shapes until all dough is gone.
Bake at 375 F for 10-12 minutes. Cookies at done when they are just barely starting to show a caramelized bottom. If the cookies cook all the way to the caramelized point they will not be as pillowy and can burn. This is a really tight window and may take a few tries to perfect. Let cool off of the baking sheet for 20 minutes. Once cookies are completely cooled, frost and decorate.
The Frosting:
Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until the mixture is crumbly. Add vanilla and milk OR heavy whipping cream. Mix until the frosting comes together and becomes smooth. If frostings is too thick add more cream, if frosting is too thin add more powdered sugar.
Store at room temperature covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.