|
Category: |
Category: |
| |
|
|
|
Ingredients: |
Ingredients: 1 Egg
1 Cup Butter, unsalted
1 Cup Sugar
2 tsp. Almond Extract
2 tsp. Vanilla Extract
3 Cups Flour
1/2 tsp. Salt
2 tsp. Baking Powder
** You can make these glutn-free by adding your favorite gluten-free flour (1:1)
** SEE BACK FOR ROYAL ICING RECIPE **
|
|
Directions: |
Directions:Preheat oven to 350º
In the bowl of your mixer, cream butter and sugar until smooth (atleast 3 minutes) Beat in extracts and egg. In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet mixture. IMPORTANT: If the dough looks crumbly, keep mixing for 30 seconds to a minute longer. The dough should be pulling away from the sides of the mixer. If the dough still looks too dry or stiff for your mixer, turn out the dough by hand onto your countertop and work with wet hands and or more flour until the dough is smooth and ready to roll. DO NOT CHILL THE DOUGH. Divide into 2-3 workable batches. Roll out onto a floured surface and cut into desired shapes. You want these cookies to be on the thicker side ( 1/4 inch rather than 1/8).
Bake at 350º for 6-8 minutes for smaller cookies and 8-9 minutes for larger. DO NOT OVERBAKE. They will continue to baking on the cookie sheet for a few minutes as tghey cool. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. |
| |
|
Royal Icing |
|
Ingredients: |
Ingredients: 3 Pasteurized Egg Whites
4 Cups Confectioners Sugar
Food Coloring
|
|
Directions: |
Directions:Whisk the egg whites until foamy. Add the confectioners sugar and mix on medium-low speed until thick and shiny. (3-5 minutes). Divide the icing up into bowls depending on how many colors you want. Use food coloring to tint the icing and then add water little by little, to get the right consistency. For decorating cookies with a smooth layer of icing, you will need to thin the icing with water to a "flood" consistency, which means the icing should hold a ribbonlike trail on the surface of the mixture for about 15 seconds until smoothing out on its own. ***Go slowly---you don't want the icing to be so thin that it runs off the edge of the cookies. (If you added too much water, you can add a spoonful of stiff icing to thicken it back up. Always reserve a little white stiff icing just in case!) |
|
Personal
Notes: |
Personal
Notes: This is the best sugar cookie recipe! No chilling the dough and cookies are soft and so flavorable. They keep their shape and are the perfect suagr cookie for decorating!! Baked cookies also freeze well!
|
This recipe for Best Ever Sugar Cookies is from