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Category: |
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Ingredients: |
Ingredients: 1½ cups powdered sugar
1 cup butter, softened to room temperature
1 egg
1 tsp vanilla
1/2 tsp almond extract
2½ cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
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Directions: |
Directions:In a large bowl, Mix powdered sugar, butter, egg, vanilla and almond extract
In a medium bowl, Mix flour, baking soda and cream of tartar.
Slowly dry ingredients to the wet ingredients until well mixed. This will be a stiff cookie dough.
Cover and refrigerate for at least 3 hours.
Pre-heat oven to 375º . Lightly grease cookie sheets. (I like to lay parchment paper on the sheets for fast and easy clean up.
Roll dough with a lightly floured rolling pin on to a lightly floured flat surface to about 3/16' thick. (easier to do if you divide the dough in half)
Cut into desired shapes, (I like using a 3" round cookie cutter for the perfect size cookie)
Bake 7-8 minutes, edges should be a light brown.
Allow to cool completely cool on rack before frosting. These cookies are soft so be very careful when handling. Don't hold on the edges. Place on a flat surface when frosting. |
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Altheda's Perfect Buttercream Frosting |
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Ingredients: |
Ingredients: 2 cups powdered sugar
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/3 cup butter, softened to room temperature
Food Coloring of your choice. (I prefer to use the Color Paste over the liquid food coloring. Makes a more vibrant color and doesn't water down the frosting)
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Directions: |
Directions:Add all ingredients in a mixing bowl. Beat with an electric mixer until smooth and creamy.
To adjust the consistency of the frosting you can add a few drops of milk to make thinner and creamier, or you can add a few more spoonfuls of powdered sugar to make thicker.
Spread frosting onto the tops of each cookie. You can also add sprinkles or other decorations. If you are going to add sprinkles you will want your frosting to be a tad on the Wet side in order for the sprinkles to stick to the frosting.
Store cookies in an airtight container, adding a layer of parchment paper between each layer to keep the frosting from sticking to the bottoms of the cookies. |
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Number Of
Servings: |
Number Of
Servings:aprox 4 dozen |
Personal
Notes: |
Personal
Notes: This is a Personal favorite of my kids, and whomever has tried these. Truly the BEST melt in your mouth sugar cookie. Very light and soft.
Best when frosted with Altheda's Perfect Buttercream Frosting.
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This recipe for Melt in your mouth Sugar Cookies is from