Sherri Cowan’s Sugar Cookies

• 1 Cup oleo
• 1 Cup shortening
• 6 Cups flour (divided use)
• 2-1/4 Cups sugar
• 3 teaspoons baking powder
• 3 Tablespoons milk
• 3 eggs
• 3 teaspoons vanilla
• dash of salt

Beat oleo and shortening and add half of the flour, then other dry ingredients, then milk, eggs and vanilla.  Finally, add rest of flour, mixing in with a mix master.  Chill until firm. (The batter can be made a day ahead and refrigerated overnight, just cover with plastic wrap.)  Roll out to ¼” thickness, and cut with your favorite shapes.  Bake at 375 degrees F. for 7-8 minutes.

 

 

 

 

Sherri Cowan’s Cookie Icing

• 2 Tablespoons oleo
• 8 Tablespoons water
• 1 Tablespoon vanilla
• 4 ½ Cups unsifted powdered sugar, plus 1 Cup more later
• 3 Tablespoons white Karo syrup

 

In a large sauce pot, bring oleo and water to a boil.  Remove from heat and add vanilla and the 4 ½ Cups unsifted powdered sugar and Karo syrup.  Blend thoroughly and add up to 1 Cup more unsifted powdered sugar if the icing is too “runny” to begin with.  Separate into various tubs and bowls and add food colors.  This icing spreads well with a knife or spatula, but kids love to “paint” with it, too!  This icing will dry glossy, so add sprinkes or decorations while it is still wet.