Ever come across a recipe that you just had to have? This is one of those. I had a perfectly good sugar cookie recipe that I was perfectly happy with. And then I had my neighbor's sugar cookies and I had to have it. There was no more perfectly content with my old recipe anymore. This recipe rocked our household to the core and there was no existing without it (I may be exagerating a little bit).
SUGAR COOKIES
1 cup plus 2 Tbsp butter at room temp
1 1/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 1/2 cups all-purpose flour
1 tsp baking powder
In a bowl, using an electric mixer, cream together the butter and sugar until light. Add the eggs, vanilla and almond and beat until smooth. In another bowl, stir flour and baking powder. Add flour mixture to butter mixture, beating until smooth. Scrape dough onto a sheet of wax paper or plastic wrap and flatten into disc. Wrap and chill about 1 hour or until firm.
Preheat oven to 375. Use non-stick baking sheets, or light grease baking sheets.
Divide dough into 4 equal portions. On a lightly floured surface, roll out one-fourth of dough about 1/8 inch thick. Cut into desired shapes using cutters. Place on baking sheets, spacing about 1 1/2 inches apart. Sprinkle with sugar crystals, if desired, or leave plain to ice after baking.
One sheet at a time, bake cookies for 6-8 minutes, or until light brown on the edges (I use my Pampered Chef stoneware so it takes a little longer at first). Transfer to racks to cool.
Store plain cookies in an airtight container up to 2 weeks.
PETIT FOUR CAKE FROSTING:
3 cups powdered sugar
1/2 of 1/3 of a cup white corn syrup
1 1/2 Tbsp butter, melted
1/4 cup or less water
1/2 tsp vanilla
1/4 tsp rum, lemon, or almond (optional-I use almond)
Mix all ingredients in a bowl with a spoon except water. Slowly add water until frosting is desired consistency. Store covered in the fridge up to two weeks.
SUGAR COOKIES
1 cup plus 2 Tbsp butter at room temp
1 1/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 1/2 cups all-purpose flour
1 tsp baking powder
In a bowl, using an electric mixer, cream together the butter and sugar until light. Add the eggs, vanilla and almond and beat until smooth. In another bowl, stir flour and baking powder. Add flour mixture to butter mixture, beating until smooth. Scrape dough onto a sheet of wax paper or plastic wrap and flatten into disc. Wrap and chill about 1 hour or until firm.
Preheat oven to 375. Use non-stick baking sheets, or light grease baking sheets.
Divide dough into 4 equal portions. On a lightly floured surface, roll out one-fourth of dough about 1/8 inch thick. Cut into desired shapes using cutters. Place on baking sheets, spacing about 1 1/2 inches apart. Sprinkle with sugar crystals, if desired, or leave plain to ice after baking.
One sheet at a time, bake cookies for 6-8 minutes, or until light brown on the edges (I use my Pampered Chef stoneware so it takes a little longer at first). Transfer to racks to cool.
Store plain cookies in an airtight container up to 2 weeks.
PETIT FOUR CAKE FROSTING:
3 cups powdered sugar
1/2 of 1/3 of a cup white corn syrup
1 1/2 Tbsp butter, melted
1/4 cup or less water
1/2 tsp vanilla
1/4 tsp rum, lemon, or almond (optional-I use almond)
Mix all ingredients in a bowl with a spoon except water. Slowly add water until frosting is desired consistency. Store covered in the fridge up to two weeks.
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