I have a confessions to make – I am obsessed with cookie cutters. I have cookie cutters for almost every holiday and occasion, I just wish I had time to bake that many cookies every year! I have used this recipe a couple of times and it never fails. But, for whatever reason, this time I must not have been paying close enough attention because I rolled the dough a little too thin. They ended up being about 1/8″ thick instead of 1/4″ but they still taste delicious! I would describe the texture as very tender!
Sugar Cookies (adapted from: Annie’s Eats)
1 cup (2 sticks) butter, softened
1 cup powdered sugar
1 egg, beaten
1-1/2 tsp almond extract (I use 1 tsp orange extract)
1 tsp vanilla extract
1 tsp salt (I use 1/2 tsp)
2-1/2 cups flour, sifted
In bowl of stand mixer, cream butter. Add powdered sugar. Blend in egg, extracts, and salt. Slowly add flour. Chill dough until firm. Roll to 1/4″ thickness on floured surface. Cut with cookie cutters. Place on parchment lined or greased cookie sheets.
Bake at 375 degrees for 8-10 minutes. Cookies should not be brown.
Cool, then frost and decorate.
Recipe says it yields 40 cookies, I got only 30 various sized cookies.
**Be sure to only bake the same size cookies on a sheet at a time. Otherwise, smaller cookies will burn and larger cookies will not be done.
I made a simple icing of approximately 1 cup powdered sugar, 1 scant tablespoon meringue powder and 1 or 2 tablespoons of water, plus a couple drops of red food coloring. Just stir together in a bowl until you reach your desired consistency. I spread it on the cookies with the back of a spoon. Icing will dry hard.