Scrumptious Sugar Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 30 |
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My husband developed this crisp sugar cookie when he was a baker in Alaska. It's traveled with us to many states, along with requests for the recipe! Ingredients:
1 cup butter, softened |
1/2 cup butter-flavored shortening |
1 cup sugar |
2 eggs |
1 teaspoon almond extract |
1/2 teaspoon vanilla extract |
4 cups cake flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
icing: |
2-2/3 cups confectioners' sugar |
6 tablespoons butter, softened |
1 teaspoon vanilla extract |
2 to 3 tablespoons 2% milk |
red paste food coloring, optional |
miniature semisweet chocolate chips and red-hot candies |
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
3. On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 4-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
4. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely.
5. In a small bowl, beat the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint a portion red if desired. Decorate cookies as desired with icing, chocolate chips and red-hots. Yield: about 2-1/2 dozen.
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