I've had several people request this recipe, so here it is: the greatest sugar cookie recipe known to man. I got the cookie recipe from an Arc of Spokane newsletter about 15 years ago and have been using it ever since.
The frosting recipe was developed by my sister who opened a bakery once upon a time. She no longer owns the bakery, but I managed to memorize the recipe while working for her (on average I mixed, baked and frosted 15-20 dozen sugar cookies each week for a year) and scaled it down to a manageable size.
3 cups butter, softened
2 1/2 cups sugar
1/4 tsp. vanilla
7 cups flour
1 1/8 tsp. baking soda
1 tsp salt
Preheat oven to 350*. Cream butter and sugar, add eggs and vanilla and cream again. Stir in the flour, baking soda and salt. The dough will be easier to handle if it is chilled, but it is actually pretty easy to work with if you skip the chill. Roll out to 1/4", cut into desired shapes and bake 10-12 minutes until cookies do not indent when touched and edges are very lightly browned.
The Bakery Butter-cream Frosting
2 cups butter, softened
1 Tbsp. vanilla
1 tsp. almond extract (optional)
1 Tbsp. corn syrup
1/3 c. cream (or almond milk)
2 lb. powdered sugar
Cream butter, extract(s), corn syrup and cream. Slowly stir in powdered sugar until incorporated, then whip to desired consistency. If frosting is too thick, use cream to adjust.