3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla extract
1 teaspoon almond extract
2 eggs
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
In large bowl, beat powdered sugar, butter, extracts and eggs on medium speed. Stir in flour, baking soda and cream of tartar. Heat oven to 375 degrees. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet. Bake 5-7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate with Decorator's Glaze as desired.
Decorator's Glaze:
3 cups powdered sugar
3 tablespoons water
3 tablespoons light corn syrup
1 teaspoon almond extract
Food coloring
In small bowl, beat all ingredients except food color on low speed until smooth. Divide among several small bowls. Stir desired food color one drop at a time into each bowl until desired color is established. Decorate cookies as desired. Makes about 8 dozen cookies.
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I'm excited to see a rolled cookie recipe. I've had such trouble cutting them, but found if I use powdered sugar instead of flour to roll them in, it works so much better and I don't have flour clinging to the baked cookies! Thank you for sharing!
ReplyDeleteHi Debbie, Thanks for stopping by to say hello. I've tried several rolled sugar cookie recipes through the years, and this is my favorite by far. That's a good tip about the powdered sugar. Thanks for sharing!
ReplyDelete