my grandson's favorite
Deluxe Sugar Cookies
from Betty Crockers Best of Baking page 368 copyright 1997About 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.
I have to admit, when getting toward the end of a large batch, the cookies get less fancy.
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. (I used a decorator bad with a writing tip and also squeeze bottles)
I think Jared must had been thinking about cookies all day in school.
Here is the text message I received the moment he got in from school.
A few years ago, I splurged on a set of letter cookie cutters. Here are a couple of ways I have used them.