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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Vanilla Almond Roll-Out Sugar Cookies Recipe

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This recipe for Vanilla Almond Roll-Out Sugar Cookies is from The Sharpe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 C. Flour
2 tsp. Baking Powder
1 C. Sugar
1 C. Butter (2 sticks)
1 Egg
1/2 tsp. vanilla
1/2 tsp. almond extract

Icing:
2 Egg Whites
Powdered Sugar (about 1 pound)
almond and vanilla extract to taste

Directions:
Directions:
Preheat oven to 350 degrees.

Combine flour, baking powder and salt. Set aside

Cream butter and sugar. Add egg and extracts. Gradually add flour mixture and beat just until combined. Make sure to scrape down sides of bowl well.

Flour your counter well and roll out dough to about 1/4 inch thick. Cut out shapes and place on cookie sheet. Bake at 350º for 10 minutes. They will not be brown, but they are done.

Immediately outline them with your outlining icing. It will cook the icing and set up quickly and then you can fill them in with the thinner icing. Let them dry overnight to set up and then you can decorate the next day.

Icing:

Mix egg whites and powdered sugar to make a thick icing. It should be thick enough to make a peak on the beater. If you need to thin it, just add a few drops of water.
To outline the cookies, you will need thicker icing and to fill in, you will need to make some icing a pourable consistency, but not too thin that it will spill all over and not dry properly.

Personal Notes:
Personal Notes:
These really are the best roll-out cookies I've ever tried. They keep their shape and are soft, not crispy and dry.
This was another one of my bakery recipes. I actually found this recipe on a blog about cookie decorating. It is one of my gems.

 

 

 

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