¼cupshorteningyou can omit the shortening and use all butter if preferred
1cupgranulated sugar
2large eggsroom temperature
1teaspoonpure vanilla extract
2 ½cupsall-purpose flour
1teaspoonbaking powder
1teaspoonfine sea salt
Buttercream Frosting
¼cupunsalted buttersoftened
½cupshortening
¼teaspoonbutter flavoringoptional
¼teaspoonpure vanilla extractI use 1 teaspoon of vanilla if not using butter flavor
¼teaspoonpure almond extract
½poundpowdered sugar
⅛teaspoonfine sea salt
½Tablespoonmeringue powder
1Tablespoonwater or milkto thin if necessary
Instructions
To make the Sugar Cookie
Pre-heat oven to 375 degrees. Lightly grease a baking stone with Pam. Set aside.
Beat the butter, shortening, eggs, and vanilla together in a large bowl.
Blend in flour, baking powder, and salt.
Spread the entire batch (without chilling it first) out on a lightly greased pizza stone, mine is brand new remember, you have to season it.
Bake in a preheated 375 degree oven for 14 minutes. I left it on the stone and allowed it to cool overnight.
To make the Buttercream Frosting
Beat together butter, shortening, and salt on low for about 5 minutes.
Add extracts {or liqueurs} and beat to combine. Add half of the powdered sugar and the meringue powder, mix together.
Add 1/2 cup of powdered sugar at a time until you reach your desired consistency. Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting.
If you would like to color the frosting, add gel coloring a little at a time. Beat together until thoroughly combined.
Spread the frosting over the entire cookie and sprinkled pretty white jimmies on top.