My sister-in-law made this for us last week and I was reminded again just how much I love this cake!

When the Pothiers get together for a birthday or holiday celebration it is a big crowd. Typically the easiest way to treat so many people to dessert is to make a sheet cake. Depending on the RSVPs it may be one or possibly two sheet cakes. Most everyone is familiar with the traditional chocolate “Texas Sheet Cake”, and it’s a family staple. But last year my SIL Laurel decided to mix things up and bring a “Montana Sheet Cake” to a gathering. It has since been lovingly renamed sugar cookie cake (thanks to the almond extract) by our family and it is delicious. Two weeks ago I decided to make one while visiting my family in Idaho and just 5 days after it was devoured, my SIL had purchased the ingredients for me to make it again. It’s addicting if you like sugar cookies.

Here is the recipe from Laurel, from her friend, from her niece, from her monkey’s uncle. I love how recipes float around!

Life with Fingerprints: Sugar Cookie Cake SUGAR COOKIE CAKE
2 1/4 cups flour
2 cups sugar
1 tsp salt
2 cubes butter
1 cup water
2 eggs
1 tsp baking soda
1 tsp almond extract
1/2 cup sour cream

Mix flour, sugar, and salt in a bowl. Heat butter and water in a saucepan until butter melts and pour over dry ingredients. Mix until smooth. Add eggs, soda, extract and sour cream, mixing after each addition. Bake in a half sheet pan (18×13) at 350 for 20 minutes.

FROSTING
2 cubes of butter
1/4 cup milk
1/2 tsp almond extract
5-6 cups powdered sugar
Heat all ingredients except sugar until butter melts. Remove from heat and add sugar gradually. Let cake cool before topping with frosting.

I make the frosting really thick. I like it to resemble sugar cookie frosting but you can alter it to your preference.

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