Best Ever Sugar Cookies
Best ever! Tender and flakey, and holds its shape when baked. Just be sure not to over bake. The icing makes the cookie. A traditional Christmas cookie.
Cream margarine and sugar till light and fluffy. Add eggs, one at a time and beat after each addition. Add almond and vanilla extract and beat.
Stir in dry ingredients. Dough will be soft. Gather up dough into a ball, wrap up with plastic wrap, and put into the fridge for a minimum of 2 hours before rolling.
Roll out half the dough at a time. Use lots of flour, both top and bottom, for rolling. Cut out shapes, using as much of the dough as possible. Fill up one cookie sheet, and bake them while cutting out shapes for the next cookie sheet.
Re-roll the dough scraps with the second half of dough. Keep gathering dough scraps together and re-rolling. Try to use all of the dough with a minimum of re-rolling. Having a small shape to use in between larger shapes makes the best use of dough. My snowman cookie cutter works well for this purpose.
Bake the cookies until just cooked. They will be slightly browned on the bottom, but not browned on the top. Let them cool about 10 minutes on the pan before removing to a rack to cool completely.
Once cooled, make up the almond flavoured icing, and decorate cookies. Really, the icing is what makes these cookies so good, so don’t skip it. They can be dipped, upside down in colored icing in shallow bowls. Then other colors can be piped over the top to create patterns. This can take some time, so I recommend doing it with a friend, or your spouse. It goes faster, and it is fun instead of a chore.
Here is the recipe:
Best ever! Just be sure not to over bake. Roll and cut into fun shapes. The icing is what makes the cookie so good. A traditional Christmas cookie.
makes: About 3 dozen
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 1 cup sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- 3 1/2 cups flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- Cream butter, shortening and sugar thoroughly. Add eggs one at a time and beat well after each. Add vanilla and almond extract. By hand, add dry ingredients stirring till all incorporated. Dough should be soft, creamy, and able to maintain it’s shape. Chill dough, wrapped in wax paper or plastic wrap for 1 to 2 hours.
- Roll out half of dough at a time, on floured surface, to about 1/4 inch thick. Cut into shapes. Place on ungreased cookie sheets. Bake at 375 degrees F for 8 to 10 minutes. Remove from pan and cool on racks.
- Frost with colored almond flavoured icing.
- 1 pound icing sugar
- 2 Tbsp butter, melted
- 4 – 5 Tbsp hot water (not milk)
- 1 tsp almond extract
Blend all ingredients together. Divide into smaller bowls for coloring. Paste colors are better than liquid. Thin so that you can dip cookies into the icing and some will drip off but some will stay on. Smooth with a knife and put into a rack to dry. Let one colour dry before applying another. Make a cone with parchment and cut a small hole for piping designs. Depending on the detail of the designs of your cookies, you may need two recipes of icing for one recipe of sugar cookies.