re-post: best ever sugar cookies

I first posted the recipe for these way back in 2007. They have been the standard, go-to sugar cookie for my family for a while now, and like I said before, the fluffiness and the hint of lemon really put this cookie over the top. They aren't the kind you roll out and cut into cute shapes, BUT they are the kind that you stuff in your mouth, with both hands. Repeatedly. So, I had to post again, just as a reminder to us all, that once a good recipe, always a good recipe.

Cream:
1 c. butter
2 c. sugar

Beat in:
4 eggs
2 T. milk
4 t. vanilla
1 T. lemon extract (this slight lemon flavor really sets these cookies apart. it's not enough that a citrus hater would be turned off)

Add:
4 t. baking powder
1/2 t. salt
5 cups flour

Chill 30 minutes to an hour. Form into balls then smash down with bottom of floured glass (about 1/4 inch thick, these cookies should be about the same thickness as those pink grandma sycamore's cookies and a little smaller in circumference). Bake at 375° for 6-8 minutes.

Frosting:
1/2 c. butter
1/4 c. shortening
1 t. vanilla
1/8 t. salt
4 c. powdered sugar
2-4 T. milk

(food coloring, as desired)

In large bowl, beat butter and shortening until light and fluffy. Add vanilla and salt. beat in powdered sugar, 1 cup at a time, scraping down sides of bowl. add 2 T. milk; beat at high speed until light and fluffy. Add enough additional milk for desired spreading consistency. **(This frosting may be made up to 2 weeks in advance and kept in and airtight container before serving. Bring to room temperature before serving)**