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Sugar cookies~
3 cups powdered sugar
2 cups butter or margarine, softened (thats 4 sticks!)
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1. In a large bowl, beat together the 3 cups powdered sugar, butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in the flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Divide dough into fourths. On lightly floured surface, roll each half 1/8 inch thick. I always add more flour to the dough as it is super sticky. I would say I add about 1/2 a cup to each dough (fourth....) so it doesn't stick to the rolling pin/cookie cutter and plastic cutting mat. Then cut into desired shapes with cookie cutters. Place about 2 inches apart on cookie sheet. I put 8 on each cookie sheet~
3. Bake 7 to 10 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Did you know that a dark cookie sheet cooks things faster and darker? Anywho, once cooked, cool completely, about 30 minutes. Then frost away! Here is a wonderful frosting recipe that sets up nicely so you can stack the cookies...and it stays semi-soft.
Frosting:
4 cups powdered sugar
1/2 cup butter (1 stick)
5 tablespoons milk
1 teaspoon vanilla
food coloring of your choice & sprinkles if you desire~
1. In a large bowl, beat together the 3 cups powdered sugar, butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in the flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Divide dough into fourths. On lightly floured surface, roll each half 1/8 inch thick. I always add more flour to the dough as it is super sticky. I would say I add about 1/2 a cup to each dough (fourth....) so it doesn't stick to the rolling pin/cookie cutter and plastic cutting mat. Then cut into desired shapes with cookie cutters. Place about 2 inches apart on cookie sheet. I put 8 on each cookie sheet~
3. Bake 7 to 10 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Did you know that a dark cookie sheet cooks things faster and darker? Anywho, once cooked, cool completely, about 30 minutes. Then frost away! Here is a wonderful frosting recipe that sets up nicely so you can stack the cookies...and it stays semi-soft.
Frosting:
4 cups powdered sugar
1/2 cup butter (1 stick)
5 tablespoons milk
1 teaspoon vanilla
food coloring of your choice & sprinkles if you desire~
