I've always loved a good sugar cookie! They are my favorite of all the cookies I make, and I usually try to save them for special occasions. (You know, like every holiday ever invented.) A cookie decorator I am not, but I've found lately that I can handle the flood icing technique (I don't even bother to pipe around the edges first). Perfect? No. Acceptable? Certainly.
The cookies themselves are delicious and buttery, almost like shortbread, but they become even more tasty with the addition of the icing. They're simple to make, and fun for the kiddos!
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool.
I am Baker
1 cup confectioners sugar (powdered sugar)
1-3 tablespoons milk
1 drop lemon juice (fresh or processed)
1 tablespoon light corn syrup
Combine powder sugar, corn syrup, and lemon juice in a bowl. If you need a thicker frosting, say for outlining your cookies, add LESS milk, just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny. If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same. If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting. If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.
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