Directions: |
Directions:Cream butter and sugar til creamy. Add eggs one at a time; mixing well after each addition. Add in buttermilk lemon extract. Slowly add in flour and baking powder, Slowly beat until blended. Dough will be rather soft. Cover dough with saran wrap and chill at least a couple of hours. (I usually put in freezer for a while). **While rolling out cookies, I leave the remaining dough in fridge to keep chilled; easier to work with.** After chilling, roll dough to 1/8 - 1/4 inch thickness on a lightly floured surface. Cut with cookie cutter; place 1/2 inch apart on parchment paper-lined baking sheet. Bake at 350° for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes).
Decorate as desired with Royal Icing
Royal Icing
Beat egg whites and cream of tarter at high speed with a heavy-duty electric stand mixer, using whisk attachment, until glossy, stiff peaks form. Continue to beat slowly adding in powdered sugar gradually, Blend to frosting consistency. If you want several colors of icing I will divide the icing into small bowls and tint icing with desired amount of food coloring; stir til well blend. VERY IMPORTANT... Place a damp cloth directly on surface of icing (to prevent a crust from forming) while icing cookies. Have fun decorating!!
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This recipe for Sugar Cookies is from