Ethel's Sugar Cookies {recipe}

Tonight I phoned my mom asked who Ethel is. I've made this recipe for years & have never thought to ask 'till now.

My grandfather used to deliver bread to some burger joint in the 60's and Ethel flipped the burgers. My grandpa {we call him Cookie} is a jovial guy, always telling jokes and making friends & she sent these cookies home with him one day...our family & friends have been thankful ever since!

Precious little Imani helped me make the cookie dough while the other kids were having quiet time

I wrap the dough in parchment paper {wax paper is fine, too} before placing into the fridge

Here are the excited boys, ready for cookie making!!

Flour is KEY! I bought this sifter last year...I have no idea how I lived that long without it!

Don't let them get very brown. The heart cookies above are perfect {for my taste} since I like them soft.

Ok, I'm gonna be honest here...see a little boy missing from this photo? Ezekiel was having one of his tantrums. They've come A LOT lately. We're working through them, praying lots, and hoping his little heart will heal soon. He has gone through more than any little boy should have to & tonight he got in trouble for being rude & he {completely} flipped out ...then began to really miss his dad {who passed away almost 2 years ago}.

Apparently he always obeyed, his biological parents were always nice to him, and he never got into trouble in Ethiopia. Hmm. Doubtful, but I know it's all a process.

We're just loving him through it.

Ok, onto the cookies...

Frosting time! These are all the ingredients you'll need
{we have a milkman, how cool is THAT? We love the glass bottles}

Ben was heading out to his jiu-jitsu class so the boys took a break for a quick goodbye.

Would you like to know how to do those cute stripes? Just drizzle thin lines of frosting {glaze} in a different color, then gently & lightly draw a toothpick through it. Anton & Laith loved that part, and it turned out quite cute, I think!

Ethel's Sugar Cookies

. mix together .

3/4 cups shortening or butter
1 cup sugar
2 eggs
vanilla or almond to taste

. sift together & stir in .

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

. chill 2-3 hours {overnight is even better}

. roll to 1/8 in {I roll to 1/4 in because I like them soft, not crispy}, cut with cookie cutters

. place onto an ungreased baking sheet

. 400 degrees for 6-8 minutes

{I always double this recipe to make 3 1/2 dozen}

sugar cookie glaze

Ok, so I don't have an exact measured recipe for this...I've been making it since junior high or earlier & just go by the desired thickness...I know, you hate me right now. 

. powdered sugar
. milk or heavy whipping cream {experiment with both & see which you like better}
. almond extract
. food coloring

Pour the powdered sugar into your bowl first. Maybe a cup or so. Add a liiiiittttle heavy whip. A little. Seriously. Then pour in your almond extract {or vanilla, if you prefer} and food coloring, if desired. Stir. 

How's your consistency? It should be a glaze, not a thick frosting. Add a little more milk or if you were already a little heavy handed with it, add more powdered sugar 'till the consistency seems easy to work with. It should be a bit runny...think of a glazed doughnut, how it has run over the sides...just a little. Just keep experimenting.

After a day in your cookie jar, your cookies {even if you left them in the oven a little too long and they're a bit crunchy} should be moist & soft. The glaze seeps in and I promise you, it will be the best sugar cookie you've ever eaten. Hands down.