Women's Conference 2015: Celestial Sugar Cookies Recipe

Sugar Cookies
1 3/4 C. butter (room temperature) 
1 1/4 C. sugar 
3/4 C. powdered sugar 
4 Tb. water (only use 2 Tb. water when doing a pressed cookie) 
2 eggs 
1/2 tsp. vanilla extract 
1 tsp. almond extract 
1/2 tsp. baking soda 
1/2 tsp. cream of tartar 
1 tsp. salt 
5 1/2 C. bread flour (blue bag of King Arthur bread flour is awesome)

Cream together butter, both sugars, water, eggs, and both extracts.

Combine dry ingredients, and slowly add to butter mixture.

Keep mixing until everything is combined for 3 to 4 minutes (scraping sides periodically). Your dough should be pliable and hold together in a smooth ball. Do not refrigerate.

Roll sections of the dough onto lightly floured surface and roll the cookie about 1/4 to 1/2 inch thick.

Bake at 350 for about 10 minutes (lightly brown underneath but not on top). Cool on cooling rack. Once they are cool cookies may be refrigerated or frozen. If freezing, freeze cookies separately first, and then they may be stacked and kept in an airtight container prior to frosting with Sour Cream/Buttermilk Frosting (recipe below).

Sour Cream/Buttermilk Frosting 
1/2 C. butter (room temperature)
1/2 C. sour cream 
1/4 C. buttermilk 
1 tsp. salt (sea salt is best) 
1 tsp. vanilla extract 
1 tsp. almond extract 
1 to 2 lb. bag powdered sugar
White crystal sprinkles

Cream butter, sour cream, buttermilk, extracts and salt. Slowly add powdered sugar. If it gets too thick add a little bit more buttermilk or water.

Easiest to frost when cookie is frozen. Use a liberal amount of frosting! After frosting, decorate with white crystal sprinkles. 

Very important: Let the sprinkled, frosted cookies sit for about 3 to 6 hours if you will be putting them in bags. Absolutely delicious! 

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