from Betty Crockers Best of Baking page 368 copyright 1997
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
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- Decorator Frosting (recipe below)
With a mixer, combine powdered sugar, butter, vanilla, almond extract and egg in large bowl; beat until creamy.
In another bowl, combine flour, baking soda and cream of tartar; stir into butter mixture.
Cover with plastic wrap and refrigerate at least 2 hours.
Heat oven to 375 degrees.
Grease cookie sheets lightly or line with silicone mats.
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.
Sugar Cookie Icing
- 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. (or use a decorator bag with a writing tip or squeeze bottles)