Laurie Daugherty

It's not so much the recipe but how they are made that makes my cookies melt in your mouth.

Sugar Cookies

3 cups powdered sugar
2 cups Parkay margarine, softened (it has to be Parkay margarine)
2 eggs
2 tsp. vanilla
1 tsp. almond extract
5 cups flour
2 tsp. baking soda
2 tsp. cream of tartar

Mix powdered sugar, Parkay, eggs, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Roll dough on floured surface. Thicker is better. Cut into shapes. Bake on ungreased AIR BAKE PANS for 10 minutes.

Buttercream Frosting

3 cups powdered sugar
1/3 cup Parkay, softened
1 1/2 tsp. vanilla
About 2 tbsp. milk

Mix powdered sugar and Parkay. Stir in vanilla and milk. Beat until frosting is smooth.

I also make these cookies for Valentine's Day, St. Patrick's Day, Easter, Fourth of July and Halloween for friends and family and always get the container back empty. I'm told they are just as good as Muscoreil's cutouts!