I haven’t made sugar cookies in a while, but a new recipe in the paper made me hungry for them. Now, that is not to say that I MADE the recipe from the newspaper, it just inspired me to make a great recipe I already had. But I do think I improved on the old recipe, by using a thin frosting that was in the newspaper article, rather than the thick buttery frosting I used to use.
I have painted these cookies before and that was fun and gave a different look, but those just can’t match the great taste of a frosted sugar cookie to me.
Painted Powdered Sugar Cookies
1 1/2 C. sifted powdered sugar
1 C. butter (2 sticks), softened
1 t. vanilla extract
1/2 t. almond extract
2 1/2 C. flour
1 t. baking soda
1 t. cream of tartar
Cream sugar and butter. Add egg and flavors. Blend dry ingredients and add. Refrigerate dough in a slightly flattened ball either in a large baggie or wrapped in plastic wrap.
Roll out a quarter of the dough at a time to keep from making it “tough” because of too much re-rolling. If you plan to paint the cookies, do so and lightly sugar before baking.
Egg Yolk Paint: Blend 1 egg yolk and 1/4 t. water. Divide among cups and add food coloring.
Or leave them plain to bake, and then frost when cool, which is what I did this time.
Bake at 375 degrees for 8 to 9 minutes.
When the cookies were cool, I frosted them with the following frosting, which I added just a little more milk to to make it fairly thin.
White Almond Frosting
Mix 1 cup of powdered sugar, 4 t. of milk and 1/4 t. almond extract until smooth.
One idea I had that worked pretty well: Since the only Christmas cookie cutter I could find was the holly leaf (I cut the others with a drinking glass), I used a butter knife to spread the icing on the holly leaves. It made it easier to get the frosting out on the points of the leaf.
After I frosted each cookie, I immediately sprinkled it with colored sugar, and I added some “holly and berries” sprinkles to the leaves. Note: This amount of frosting didn’t quite ice the whole batch of cookies, I had to make just a little bit more.
Hubby and I thoroughly enjoyed these with a glass of milk, bringing back great memories from long ago Christmases.