Ah, plates of treats. What to make?! My mom made chocolate covered Oreos that were always a hit. Last year I tried chocolate covered pretzels. I'd like to try little loaf cakes one year. Stephen has more favorites than me, so his rule our little plates, but these cookies are mine. I used to reserve my stack of cookies, and painstaklingly frost them perfectly. This meant I was usually sitting there twice as long as anyone else! I'm a bit of a perfectionist. You should watch me spread butter and jam on toast someday, I'm told it's hilarious. I've only let the boys frost cookies once. Ever. In their whole lives. I just couldn't send less-than-perfect cookies out the door, what would people THINK?! Well, it is a testament to my happiness and lack of stress that this year I let the boys frost cookies. All by themselves. Stress- and twitch-free.
Stephen's cookie... Joe's cookie... :)
2 cups butter
1 1/2 cups sugar
2 tsp vanilla
5 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 stick butter, room temperature
4 cups powdered sugar
1 tsp vanilla
2-3 Tb milk
Cream butter and sugar till fluffy. Add eggs and vanilla and beat till fluffy again. Sift flour, salt, and baking powder together, and add to the creamed mixture. Mix till combined. Refrigerate dough for 1 hour.
Preheat your oven to 350 degrees. Roll dough out on a lightly floured surface, about 3/4 inch thick.
Let cool completely, then frost!
Beat butter for frosting till fluffy. Add vanilla and sugar, and beat till it looks all crumbly. Add the milk, 1 Tb at a time, beating lots between each. It may not seem like enough, but wait a bit. If you add too much milk too soon you'll never get it fluffy. I know from experience! Beat until thick and fluffy, separate into frosting bowls, and stir food coloring into each.