Holidays are the time for baking. I love to bake especially cookies. G and I have been spending the extra time I have before starting work trying new and old recipes for cookies. It is a fun project to do together.
The first cookie we made were Sugar Cookies. I did not have a tried and true recipe so I consulted a couple of books and cruised the web for a recipe. I decided to make this recipe for a buttery cut-out Sugar Cookie from Food.com
We decided not to frost them.
They bake up a little soft but firm enough not to break up like butter cookies. They are not that sweet. They might need a bit more flavoring or sugar since they were a little bland. But they were great with coffee and gone in a day or two.
Kittencal at Food.com
1 cup butter, softened ( no substitutes)
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sifted confectioners’ sugar ( the sugar must be sifted)
1 tablespoon milk ( adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract ( can use 1/2 teaspoon vanilla in place of the almond)
food coloring ( use your choice of colours)
In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2 hours.
Set oven to 400°F. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
On a very lightly floured surface roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2-inches apart on cookie sheet. Bake 4-6 minutes. Remove cookies to wire racks to cool completely before icing.
For the frosting;
In a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency). Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
Divide into as many separate bowls as you wish for different colours. Add in food colouring until desired intensity is achieved. Paint the icing over the cookies using a brush, or dip edges of cookies into icing. Allow to set on waxed paper.