1 C salted butter (if you use unsalted, add 1 tsp salt)
1 C granulated sugar
1 large egg
2 Tbsp whipping cream (can use half and half)
2 Tablespoon pure vanilla
1 tsp pure almond extract
3 C unbleached flour
1 ½ teaspoon baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Beat only until combined and no lumps of butter remain. DON’T cream until fluffy. Add egg, cream, vanilla and almond extract all at once and thoroughly blend. The mixture will look curdled…don’t worry!
In a separate bowl, stir together the flour and baking powder. Add the mixture to the wet ingredients and blend. Roll out to a thickness of ¼ of an inch and cut with a cookie cutter. Bake on parchment sheets for 8-12 minutes (depending on thickness and size of cutters) and cool on a rack. Makes about 3 dozen cookies depending on cutter size. Dough does not need to be chilled before using.
To make chocolate flavored cookies, you can replace ½ cup of the flour with powder cocoa. Yum!!
Sugar Baby Icing
This is the best cookie icing I have ever used and it hardens nicely for bagging but is not rock hard like royal icing. You will love it.
1 32 oz. pkg. confectioners’ sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a saucepan over heat and add boiling water. Blend together with electric mixer. Add confectioners sugar and continue mixing until smooth. The frosting consistency is similar to a glaze. Color with powdered food coloring for decorating cookies.
1 C granulated sugar
1 large egg
2 Tbsp whipping cream (can use half and half)
2 Tablespoon pure vanilla
1 tsp pure almond extract
3 C unbleached flour
1 ½ teaspoon baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Beat only until combined and no lumps of butter remain. DON’T cream until fluffy. Add egg, cream, vanilla and almond extract all at once and thoroughly blend. The mixture will look curdled…don’t worry!
In a separate bowl, stir together the flour and baking powder. Add the mixture to the wet ingredients and blend. Roll out to a thickness of ¼ of an inch and cut with a cookie cutter. Bake on parchment sheets for 8-12 minutes (depending on thickness and size of cutters) and cool on a rack. Makes about 3 dozen cookies depending on cutter size. Dough does not need to be chilled before using.
To make chocolate flavored cookies, you can replace ½ cup of the flour with powder cocoa. Yum!!
Sugar Baby Icing
This is the best cookie icing I have ever used and it hardens nicely for bagging but is not rock hard like royal icing. You will love it.
1 32 oz. pkg. confectioners’ sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a saucepan over heat and add boiling water. Blend together with electric mixer. Add confectioners sugar and continue mixing until smooth. The frosting consistency is similar to a glaze. Color with powdered food coloring for decorating cookies.
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