Just make the Granny cookies, and then the frosting
Just Like Lofthouse Easy Pink Sugar Cookie Frosting
25 servings 10 min 10 min prep
2 1/2 cups powdered sugar
1/4 cup softened butter (no subs)
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons milk or half-and-half cream
5 drops red food coloring
Directions are simple-- using a handheld mixer and a small bowl or a food processor with a smaller bowl-- beat all ingredients until well mixed.
Start slow or you will be covered with powdered sugar. :).
The consistency should not be too firm, but also not runny. It should hesitatingly drip/plop from your spatula if you scoop up a dollop and hold it over the bowl.
Use an extra tablespoon of cream, or of powdered sugar to regulate the thickness.
It is best to ice the cooled cookies with the frosting right after you make it, as it will almost be perfectly smooth when it sets.
Know that if you put it in the fridge it will firm up to almost twice as hard as it is right after you mix it, and when it is cold you can use the mixer on it again to "fluff it up" for other applications like cupcakes.
It makes about a cup and a half of frosting.
Granny's Sugar Cookies
84 cookies 32 min 20 min prep
1 1/2 cups sugar
1 1/2 cups butter, softened (no substitutes)
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
In a mixing bowl, cream together sugar and butter until fluffy.
Add eggs and vanilla; beat well.
Stir together dry ingredients; gradually add to creamed mixture until completely blended.
Cover and chill for at least 30 minutes.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with various shaped cookie cutters dipped in flour.
Transfer cookies to ungreased cookie sheet.
Bake at 350° for 10-12 minutes.
Cool on wire racks