Monday, March 15, 2010
Best Sugar Cookies
These have to be the best ever sugar cookies ever. I have made them several times and they turn out fabulous each time. The frosting turns hard(sounds kinda dirty) so you stack the cookies without them sticking (get your mind out of the gutter).
Thanks Kat for finding this delicious recipe.
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Frosting (I double the recipe)
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup (makes the frosting hard so you stack the cookies without them sticking.)
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.