Several years ago, I had the opportunity to taste a delightful frosted sugar cookie at a baby shower. My dear friends, the Zeglen girls, had made them – and they were better than a cookie you could buy at a bakery! Their mom, Dianne, generously gave me the recipe and I’ve attempted several times to make them. But, I’ve never felt like mine were as yummy as theirs!
Well, this Christmas I tried again. And do you know? They finally turned out just right! I made cookies shaped like Christmas trees, hearts, mittens, candy canes – and of course doggies, in honor of our sweet Lily!
This Christmas season has been so busy, I haven’t had the opportunity to post much to my blog, but – I didn’t want the season to pass without sharing this recipe. If you don’t attempt them now, there’s always Valentine’s Day, or Easter – or any occasion that needs cookies! It is definitely worth the effort – I think they may be a new favorite for me!
Cookie Ingredients
2 cups unsalted butter, softened
2 large eggs
2 cups granulated sugar
3 teaspoons clear vanilla extract
3 Tablespoons milk
1 teaspoon almond extract (you could use butter flavored extract also)
5 1/2 cups all purpose flour
4 teaspoons baking powder
2 teaspoons salt
Makes 30-40 rollout cookies, depending on cutter size.
Instructions
Preheat oven to 400 degrees. Cream butter and sugar until light and fluffy in electric mixer. Beat in egg and extracts and milk. Combine flour, baking powder, and salt in another bowl and add gradually to butter mixture one cup at a time. Do NOT chill dough. Divide into two large balls. Roll and cut using floured cutters. Bake on ungreased cookie sheet 6-7 minutes.
Icing Ingredients
5 cups powdered sugar
1/2 cup water
1/2 cup light corn syrup
3 tbsp meringue powder
extra water if necessary
extract of choice
Instructions
Place all ingredients in the mixer and beat adding water as you go for the consistency you desire. For fluffy icing, used in cakes, beat water and egg whites or meringue powder first, then add rest of ingredients. You can pipe on and spread the icing, or you can dip the cookie-top in the icing.
(This icing freezes easily and keeps several weeks in the fridge)
Enjoy! And a belated Merry Christmas from my kitchen to yours!
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