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Sugar Cookie Cutouts & Frosting Recipe

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This recipe for Sugar Cookie Cutouts & Frosting, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsay Nissen
Added: Thursday, May 4, 2006


1 1/2 cup powdered sugar
1 cup unsalted butter, room temperature
1 large egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour ( I use 1/2 cup wheat flour + 2 cups white flour)
1 tsp baking soda
1 tsp cream of tartar


1 stick margarine or butter
1/4 cup milk
1 T vanilla
2 tsp almond extract (optional)
powdered sugar- add to consistency and taste.

Preheat oven to 350. Line a baking sheet with parchment paper or a baking mat.
Sift together flour, baking soda, and cream of tartar. set aside.
Combine powdered sugar and butter. Beat, on medium speed, until light and fluffy. Reduce speed to low. Stir in egg, vanilla and almond extract.
With mixer still on low, gradually add flour mixture to butter mixture. Stir until well combined.
Dough may be used at this point or refrigerated for 30 minutes before using. Bake cookies for 10-12 minutes or until light golden brown. Remove from oven and allow cookies to cool on pan.

Personal Notes:
Personal Notes:
I mix the cookie dough mixture and refrigerate it overnight. This makes it easier to roll, cut and handle the cut- outs. Take out cold mixture 30 minutes before you start rolling. I also let the cookies sit until cooled before frosting.




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