 |
| My youngest had fun shaping these cookies |
 |
| Stored these in 2 disks wrapped I saran wrap; stored in the freezer for a month before using. |
Tried this sugar cookie recipe for my daughter's mermaid party which was pretty good. If the dough got too soft, I stored it back in the fridge, or put it in the freezer for short periods of time. I also made the dough ahead of time and stored it in the freezer.
Ingredients
1 cup butter, room temperature
1 cup icing sugar, sifted
1 egg
1 1/2 tsp almond extract
1 tsp vanilla
1 tsp salt
2 1/2 cups flour, sifted
Directions
1.
Cream butter. Blend in icing
sugar until incorporated.
2.
Mix in egg, almond extract,
vanilla, salt and flour.
3.
Shape dough into a disc and
chill until firm, about 1 hour. Note: I made the dough the night before and put it in the fridge.
It will take about an hour or so to come to room temperature and be able to
roll.
4.
Roll dough to a 1/4″ thickness
on a well floured surface. Cut out shapes with cookie cutters.
5.
Bake cookies in a 375° oven on
parchment lined baking sheets for 8-10 minutes. Cookies will not brown. Cool
completely before decorating.
Sugar Cookie Icing
Ingredients
·
1 cup confectioners' sugar
·
2 teaspoons milk
·
2 teaspoons light corn syrup
·
1/4 teaspoon almond extract
·
assorted food coloring
Directions
1. In a small bowl, stir together confectioners' sugar and milk
until smooth. Beat in corn syrup and almond extract until icing is smooth and
glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to
desired intensity. Dip cookies, or paint them with a brush.
Comments
Post a Comment