A dozen buttercream frosted big fat sugar cookies? Yes, please!

My mom, Mary, developed this recipe. Here's what she says about them:

"My mom made sugar cookies every year for Christmas. They were very small and flat, so I decided to continue the tradition. But, being a young mother and not a great baker, I made them a whole lot thicker and a whole lot bigger. The first time I made them they looked like small handheld cakes. I did learn to roll them a bit thinner and make them a bit smaller, as nobody could eat a whole one. Thus the name: big fat sugar cookies!"

These cookies are *so* soft and the buttercream is *so* creamy, you might think by looking at them that they are a little like those loft house cookies you get in the grocery store.

BUT NO, they are way better.

Seriously, you just have to try them.

Each cookie is a quarter pound, half an inch thick (without the frosting), white buttercream frosting with pink and red sprinkles.