Sugar Cookies



1-1/2 Cup Confectioners’ Sugar

1 Cup Butter, Softened

1 Tsp Vanilla

1/2 Tsp Almond Extract

1 Egg

2-1/2 Cup Flour

1 Tsp Baking Soda

1 Tsp Cream Of Tartar


 Beat confectioners’ sugar, butter, vanilla, almond extract and egg in large bowl with electric mixer on medium speed or mix with spoon. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate at least 2 hours.

Heat oven to 375 degrees F. Lightly grease cookie sheet. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with a 2 or 2-1/2 inch cookie cutters. Place about 2 inches apart on cookie sheet. Bake 7-8 minutes or until edges are light brown. Remove from cookie sheet to wire rack; cool completely before frosting as desired.

Frosting Ideals:

Creamy Decorator’s Frosting: Is a versatile frosting to make it thinner add more milk, If you want a light tinted frosting use a few drops of food coloring – for intense color use paste color as the liquid can break down and may curdle.

Decorator’s Glaze: adds a smooth and glossy sheen. Thin with a little water and drizzle or pour over cookies for a fast and shiny finish. Almond extract makes for a whiter glaze.

Royal Icing: is a decorator icing and makes very crisp lines. When decorating cookies, first pipe a thin border of icing around outside edge and let dry. Then fill in the cookies with a thinned royal icing using a small metal spatula or medium paintbrush.



5 dozen


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