Thursday, February 14, 2008


This tried and true recipe for yummy roll-out sugar cookies and icing comes from my momma Cindy. If you stick to the recipe (as opposed to deviating as I usually do with every other recipe) they will turn out amazing and everyone at your ladies Bible study will want the recipe.=) But don't take my word for it -- test it yourself. I promise you won't be disappointed.

That is all that is left of ours. I took mine to Bible Study.=)

Roll-Out Cookies

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons Clear Vanilla Extract*
1/2 teaspoon No-Color Almond Extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 5-6 minutes or until cookies are lightly browned. Recipe may be doubled. Makes about 3 dozen cookies. WATCH COOKIES CLOSELY WHILE BAKING -- they burn VERY easily.

Poured Cookie Icing

This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill in with tip 2 or 3.

1 cup sifted confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).

Icing (like, the regular kind)

1 1/2 cups shortening
8 cups powdered sugar, sifted
3 tsp butter flavoring OR 2 tsp almond extract (I used almond)
4 tsp clear vanilla*

Place shortening in mixer and add sugar one cup at a time (you will want to have it on LOW unless you just like to cover your kitchen and person in white sweetness and then have to clean it up). Add vanilla and butter/almond extract. Add very small amounts (teaspoons) of luke warm water until icing is the consistency you want. At this point the icing will be white -- you can add food coloring or Wilton's icing coloring if your heart desires.=)

*You can use regualr brown vanilla for the cookies and the icing, but if you want the icing to be bright, blinding white you should use the clear. I used brown because I colored the icing red.

1 comment:

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