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Prep Time: 180 Minutes Cook Time: 8 Minutes |
Ready In: 188 Minutes Servings: 10 |
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There's nothing like soft sugar cookies at Christmas. I make these each year and I remember making them with my mom when I was little. This recipe is from a 1990 special heritage holiday edition of Betty Crocker. Try frosting these with Easy Creamy Decorating Frosting which I also have the recipe for. Or just put sprinkles on them before baking. Time does not include time it takes to roll out and cut cookies. This makes anywhere from 5 dozen to 7 dozen cookies depending on how thin you roll it and how many times you re-roll it. Ingredients:
1 1/2 cups powdered sugar |
1 cup butter, softened |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
1 egg |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
Directions:
1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.
2. Stir in flour, baking soda and cream of tartar.
3. Cover and refrigerate 2 to 3 hours.
4. Heat oven to 375 degrees F.
5. Lightly grease cookie sheet.
6. Divide dough in half.
7. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters.
8. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.
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