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Diana Young’s Sugar Cookie's with Icing Recipe

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This recipe for Diana Young’s Sugar Cookie's with Icing, by , is from Underwood Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise DeSare
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
December 2006
1 ˝ Cup Confectionery Sugar
1 Cup Butter
1 Egg
1 Tsp. Vanilla
˝ Tsp. Almond Extract

2 ˝ Cups Sifted Flour
1 Tsp Baking Soda
1 Tsp. Cream of Tarter

Sugar Cookie Frosting
2 Cups Confectionery Sugar
2 Tablespoons Butter
1 Tsp. Vanilla
˝ Tsp. Almond Extract
2-3 Tablespoons Hot Water

Directions:
Directions:
Cream together butter and confectionery sugar until light and fluffy. Blend in egg and vanilla and almond extract. Sift together flour and baking soda. Add to creamed mixture and blend until thoroughly mixed. Chill dough for at least two to 3 hours or more. Divide dough in half and roll out on light floured cloth covered board. (Can also use freezer paper). Roll out to 3/16" thick. Cut into 2" or 2 12" rounds or other desired shapes. Sprinkle with granulated sugar if desired. Place on lightly greased cookie sheets. Bake at 375 degrees for 7-8 minutes or until delicately golden. Makes 5 dozen cookies. Remove to rack.

Frost with Sugar Cookie Frosting when cool if desired.

Combine sugar, butter and vanilla, almond extract, gradually add hot water. Beat until smooth and mixture holds its shape slightly. Add green (or other) food coloring.

 

 

 

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