I need a good sugar cookie/icing recipe?

Anyone have one they will share?I need a good sugar cookie/icing recipe?
SUGAR COOKIES/ICING FOR COOKIES





1 stick butter


1 c. sugar


1 egg


1 tbsp. milk


1/2 tsp. vanilla


2 c. flour


1 tsp. baking powder





Cream butter, sugar and vanilla all together. Add egg. Beat until light and fluffy. Stir in milk. Stir in sifted dry ingredients. Blend well. Divide dough in half. Chill 1 hour or more.





Roll dough on floured board to about 1/8 inch thickness. Cut with a floured cookie cutter.





Bake on cookie sheet, in a 375 degree oven, for 8 minutes. Cool. Store in tightly covered container.





Makes 4 dozen cookies. Frost with icing.





ICING FOR COOKIES:





3 c. sifted confectioner's sugar


1/4 c. milk


1/2 tsp. vanilla


Dash of salt





Combine sugar, milk, vanilla and salt; mix well. Add food coloring. Frost cookies. Add candy sprinkles if desired. Will frost approximately 5 dozen cookies.I need a good sugar cookie/icing recipe?
try betty crocker recipes! they are super easy and REALLY good :)
The Recipe


1 1/2 cups sugar


2/3 cup shortening or butter*


2 eggs


2 tablespoons milk


1 teaspoon vanilla extract


3 1/4 cups flour


2 1/2 teaspoons baking powder


1/2 teaspoon salt


Early in the day or the day before:


In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.





Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 '; to 1/4'; thick.
I would get powered sugar and put milk into it until it is thick like a frosting! You can also put coca and make it a chocolate frosting!
Basic Sugar Cookie Recipe courtesy Colette Peters, Colette's Christmas, Little, Brown %26amp; Co., 1993

















4 1/2 cups all-purpose flour


1/2 teaspoon salt


1 cup vegetable shortening


1 cup sugar


3/4 cup white corn syrup


1 egg


2 teaspoons vanilla extract


Royal Icing, recipe follows


Equipment:


Thin cardboard cut into tree, snowflake, star, and bird patterns


Green, yellow, red, blue, and black food coloring


Small offset spatulas


Gold and silver dragees


Edible glitter


Colored sprinkles


Small paint brush


Pastry bags with couplers


Pastry tip sizes 1, 2, 3, 101, and 46


White and yellow nonpareils


White, yellow, red, and green sanding sugar


Multicolored mini-jawbreakers (about 1/4-inch round)


Piping gel








In a large mixing bowl, combine the flour and salt and set aside.


In the bowl of a heavy duty mixer, beat the shortening at low speed until fluffy. Add the sugar and corn syrup and beat until well blended, then add the egg and the vanilla, beating continuously on low. Slowly add the flour mixture, about 2 tablespoons at a time. (If you are not using a heavy-duty mixer, the dough may become too stiff for the mixer to handle. If so, you may have to add the last of the flour by hand, kneading the dough until all of the flour is fully incorporated.)





Place the dough in a large plastic bag and refrigerate for 2 hours.





To make decorated cutout cookies, preheat the oven to 350 degrees F. Roll out the chilled dough to about 1/8-inch thick on a lightly floured surface. Cut out the dough using tree, snowflake, star, and bird patterns. Place the cookies on greased cookie sheets and bake until golden brown, about 10 to 12 minutes. Cool the cookies on racks before decorating.





To decorate, tint a recipe of royal icing to your desired colors. Keep the icing covered with a damp towel while you are working to prevent it from drying out. To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula. Leave some of the icing thick for piping borders or other designs, using the #2 tip. Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing. To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations.











Recipe Summary


Difficulty: Easy


Prep Time: 10 minutes


Cook Time: 10 minutes


Yield: 64 (2-inch cookies)


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