Jared would’t care if I just spread the frosting on with a knife but the cookies are extra special when the frosting is piped on. He likes the taste of the cookie and the frosting. Almond extract flavors both.
Deluxe Sugar Cookies
About 5 dozen 2-inch cookies
1 1/2 c powdered sugar
1 cup (2 sticks) butter
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.(I used my mixer) In another bowl, combine flour, baking soda and cream of tartar and stir into butter mixture.
Cover and refrigerate at least 2 hours.
Heat oven to 375 degrees. Grease cookie sheets lightly. Divide dough in half. Roll each half 1/4-inch thick on lightly floured surface. Cut into desired shapes with cookie cutters. Place on cookie sheet.
Bake 7-8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack. Frost as desired.
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food coloring to each to desired intensity. Dip cookies, or paint them with a brush. (I used a decorator bad with a writing tip and also squeeze bottles)