Friday, 22 April 2011

The Best Sugar Cookies

The Best Sugar Cookies
Courtesy of Betty Crocker

- 1 1/2 cups icing sugar
- 1 cup butter or margarine, softened
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1 egg
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar

White Glaze:
- 2 cups icing sugar
- 2 tbsp. milk
- 1/4 tsp. almond extract

1. In large bowl, beat 1 1/2 cups icing sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 tsp. almond extract and the egg. Stir in flour, baking soda, and cream of tartar. Cover; refrigerate about 2 hours or until firm.
2. Heat oven to 375 F. On lightly floured surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place cookies 2 inches apart.
3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheets to cooling racks. Cool completely.
4. In small bowl, mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops of milk if needed. Spread glaze over cookies.


No comments:

Post a Comment