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Cookie Frosting

This is my favorite cookie frosting recipe.  It is not overly sweet it really simple to whip up.  I love this frosting because it sets slightly so you can stack your cookies.  The cookie frosting also colors nicely because it is pure white.

The kids loved picking out colors and decorating cookies.  It kept them quiet and happy for almost and hour!

This recipe yields about 2 cups of frosting which is more than enough for about 2-3 dozen sugar cookies or more.

Cookie Frosting:Cookie Frosting

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2-3 Tbs milk
  • 1 tsp vanilla
  • 2-3 cup powdered sugar

Cream shortening, butter, and 2 cups of sugar.

Add in 2 Tbs of milk and vanilla and continue whipping.

Add additional milk or powdered sugar until desired.

Continue whipping until the frosting is smooth and fluffy.

Color if desired, frost cookies and allow to set a few hours before stacking.

The black icing is not part of this recipe but something else I had on hand.

The black icing is not part of this recipe but something else I had on hand.

Never Fail Pie Crust

Pie crust, the great debate of bakers and fear of many including me.  I can make pie crust, just rolling it out to look perfect is the problem.  After trying many recipes this one seems to take the cake or shall I say pie.  This simple recipe which may seem strange but is an old one and good one.  It is tender and flaky and very forgiving.

This recipe yields a double crust for two large 10 inch pies, or I have even gotten 3 crusts from it when doing 9 x 13″ pie bars.  If you don’t need a double crust it is ok, tightly wrap up the unused portion and keep it in the freezer.  Now you have pie crust to use without the work.

This is how wonderful your crust can turn out.

This is how wonderful your crust can turn out.

Never Fail Pie Crust:

  • 3 cups flour
  • 1 tsp salt
  • 1 1/2 cup shortening
  • 1 egg, beaten
  • 1 Tbs vinegar
  • 4 Tbs cold as ice, water

Never Fail Pie Crust


Mix together flour and salt.  With a pastry cutter, cut shortening into flour mixture until it is the size of small peas.

Add water, vinegar, and beaten egg.  Mix dough until just combined and comes together as a dough.

Split dough in two and wrap tightly in plastic wrap, I shape my dough into about 6″ pancake rounds so it will easily roll into a circle after chilling.  Refrigerate the portion(s) you wish you use for about 20 minutes before rolling out to desired thickness.

Never Fail Pie Crust

Freeze any unused portions for 2-3 months in the freezer, and thaw in the fridge before use.

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