Hoot Owl Sugar Cookies

You've just gotta make these. The Cub Scouts at church last night each got to have two a piece - those little luckies! (I would've sent less with Dallas if I had known there were so many extras!)

World's Best Sugar Cookies

("World's Best because the dough is not dense. It has perfect flavor and just the right texture. If you want to roll it, it needs to be chilled for an hour first. If you're making regular drop cookies, just know that these really spread! And cook for 8 minutes to get the best texture.)

2 and 3/4 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 c. butter, softened (yes, that's two cubes)

1 and 1/2 c. granulated sugar

1 egg

2 tsp. vanilla

Cream butter and sugar with other wet ingredients. Add the dry ones. Drop on a cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Let cool. Frost. Enjoy!

(Don't eat three in one evening. You'll have crazy dreams about going to the lake full of pinto beans with your dad and your boat capsizing in shallow water, and then jumping back in to set sail to the Ukraine. Kind of disturbing.)