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Ingredients
| powdered sugar (sifted): 3 cups |
| margarine (oleo): 2 cups |
| vanilla extract: 2 tsp |
| almond extract: 1 tsp |
| eggs: 2 |
| all-purpose flour (unsifted): 5 cups |
| baking soda: 2 tsp |
| cream of tartar: 2 tsp |
| powdered sugar (sifted): 4 cups (for Decorator’s Glaze) |
| water: 1/4 cup |
| light corn syrup: 1/4 cup |
| almond extract: 1 tsp |
Classic Sugar Cookies (Cookie Exchange Quantity)
Credit: www.bettycrocker.com
User rating:
-
Prep Time
120 min -
Cook Time
7 min -
Servings
8 serving(s)
Tags
- In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
- Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.