SUGAR COOKIES
From Judi Troyer (Betty Crocker)
1 1/2 cups powdered sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
Mix powdered sugar, butter, egg, vanilla and almond extract.
Mix in flour, baking soda and cream of tartar.
Cover and refrigerate for at least 2 hours. Heat oven to 375 degrees. Divide dough in halves.
Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes.
Sprinkle with granulated sugar (unless you are going to frost them). Place on lightly greased sheet.
Bake until edges are light brown, 7-8 minutes.
makes about 5 dozen 2-inch cookies
Frosting:
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. vanilla
About 2 Tablespoons milk
Mix powdered sugar and butter. Stir in vanilla. Add milk 1 T. at a time, until desired consistency.
1 1/2 cups powdered sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
Mix powdered sugar, butter, egg, vanilla and almond extract.
Mix in flour, baking soda and cream of tartar.
Cover and refrigerate for at least 2 hours. Heat oven to 375 degrees. Divide dough in halves.
Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes.
Sprinkle with granulated sugar (unless you are going to frost them). Place on lightly greased sheet.
Bake until edges are light brown, 7-8 minutes.
makes about 5 dozen 2-inch cookies
Frosting:
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. vanilla
About 2 Tablespoons milk
Mix powdered sugar and butter. Stir in vanilla. Add milk 1 T. at a time, until desired consistency.
For coloring, divide the frosting into separate small bowls and add a
drop or two of color as desired.
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