Foospiration Aug. 13th

Thought:
Great buildings were never constructed in uncertain foundations. Great causes were never brought to success by vacillating leaders. Faith has always been, and always be, at the root of any meaningful practice and endeavor. President Gordon B. Hinckley
Recipe:
Buttermilk Sugar Cookies "Kristen Homer"

1/2 cup (1 stick ) butter softened
1/4 cup shortening
2 cups sugar
2 eggs
6 1/2 cups flour
1 tsp baking soda
2 tsp. baking powder
1 tsp salt
1 cup buttermilk
1 tsp vanilla
1/4 tsp almond extract

1. In the bowl of a mixer fitted with the paddle attachment cream together the butter, shortening and sugar until pale and fluffy, about 5 minutes. While the mixture is creaming, in a separate bowl mix together all of the dry ingredients and set aside.

2. To the bowl with the sugar and butter, add the eggs one at a time with the mixer running, mixing well after each addition. Add the extracts and mix until combined.

3. Alternately add the flour mixture and the buttermilk in 3 additions, starting and ending with the flour and mixing until combined after each addition. Separate dough into thirds and transfer to plastic wrap to chill for at least and hour.

4. Preheat oven to 350°. Roll out dough on a floured surface and cut to desired shape. If the dough becomes sticky add a little more flour and re-roll. If desired, sprinkle with turbinado sugar before baking. Bake for about 8 minutes or until puffed and cooked but not browned. Let cool and frost with your favorite frosting.