Tiny Red Kitchen: Iced Christmas Cookies
I have THE BEST roll out sugar cookie recipe EVER. Please do tell me if you make them and disagree. The secret is powdered sugar which makes 'em melt in your mouth. Unfortunately I allowed myself to eat one yesterday which means now in less than 24 hours I have definitely consumed more than a baker's dozen. UGH.
This was my Mom's recipe, and I usually frost them with canned frosting, until the marvelous Judy Lewandowski introduced me to iced sugar cookies.
because that would be gross, right? She was VERY good at dipping the cookies and she is not quite three, I was impressed.
Before, decorating sugar cookies meant I would picture Martha Stewart in my head, but end up with a fourth grader's deco job. And not even Martha in fourth grade. They were ugly and lip smackin' yum. Now they are GORGJUS and Yum.
Katherine Lutes(Curlee) Deluxe Sugar Cookies
1 cup butter
1.5 cup powdered sugar
1 t vanilla
1/2 t almond
2.5 cup flour
1 t baking soda
1 t cream of tartar
Mix butter, sugar, egg, vanilla and almond. Blend in flour, soda, cream of tartar. Cover and chill 2-4 hours. Preheat oven 375 degrees. Roll dough and cut cookies. 1/4 inch is a good goal for width. Bake 7-8 (or 10) minutes.
NOTE: This will not be enough, so just go ahead and double the batch right now. You are looking at four batches here. Can also make as drop cookies if you are really lazy. I never have almond extract because I refuse to be a real adult. But I have cream of tartar. Cannot explain. You really can skip both. Who knows what cream of tartar does anyway? Does ANYONE know? It might be heroin with the way I shovel these in. Hmmmm.
(OK, and I do not want to make Jesus cry by lying...PK might not have washed her hands every time. Go ahead and give your gift of these cookies back to me. I will see they find a good home.)