Daria's Best-Ever Sugar Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 162 |
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âAfter years of searching for the best sugar cookie recipe, believe me- this is it! Almond paste gives a hint of great flavor to these moist cookies with a subtle crunch.â âDaria Burcar, Rochester, Michigan Ingredients:
1/2 cup almond paste |
4 egg yolks |
2 cups butter, softened |
1-3/4 cups sugar |
1/2 teaspoon salt |
3-3/4 cups king arthur unbleached all-purpose flour |
frosting: |
3-3/4 cups confectioners' sugar |
3 tablespoons meringue powder |
1/3 cup water |
food coloring, coarse sugar and assorted sprinkles, optional |
Directions:
1. In a large bowl, beat almond paste and egg yolks until crumbly. Add the butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or until easy to handle.
2. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough.
3. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
4. For frosting, beat the confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container. Yield: about 13-1/2 dozen.
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