Sugar Cookies

Sugar Cookies (a la Natalie)

1 cup sugar

1 cup butter

3 eggs

2 tsp vanilla

3 tsp baking powder

1/2 tsp salt

3 1/2 cups flour

Preheat oven. Cream butter and sugar; add eggs and vanilla. Combine dry ingredients a little at time and beat until combined. Bake 10 min. at 375*

I put my dough in the fridge for an hour before I rolled it out (only because they have you do that in most other recipes).

Lemon Buttercream Frosting 

(The Best)

1 1/2 tablespoon lemon juice

3/4 pound (3 sticks) unsalted butter, softened

3 cups confectioner's sugar

3 tablespoons milk

1 1/2 tablespoons grated lemon zest

1. Beat butter in bowl of electric mixer fixed with paddle attachment on medium speed until fluffy, about 1 minute. Reduce speed to low and ad sugar, 1 cup at a time, beating 15 seconds between each addition. Increase speed to medium and beat until smooth, about 3 minutes. 

2. Add lemon juice, milk, and zest; beat on low speed to combine. Scrape sides and bottom of bowl with rubber spatula. Increase speed to medium and beat until fluffy, 3 to 4 minutes. (Buttercream may be covered and kept at room temperature for several hours or refrigerated in an airtight container for a week. Bring to room temperature before using.)