This is a great dough for making with children.. its almost indestructible! They can smash, squeeze, and roll to their heart's desire! Then shape with cookie cutters and bake.
If you're adding sprinkles, add them before baking. If you decorate with icing, do that when they are completely cool. The Decorator Icing with the Gingerbread Snowflake recipe is perfect to decorate these with. Now, get thee to the kitchen with the wee ones!!
Sugar Cookies
2 sticks butter, at room temperature
1 1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream the butter and sugar with electric mixer unti light and fluffy. Beat in eggs, vanilla and almond extract. Combine dry ingredients and whisk lightly. Add to the butter mixture, beating until smooth. Form the dough into 2 patties. Wrap each in plastic wrap and chill for at least 3 hours or overnight.
Preheat oven to 375 degrees. Roll the dough, one patty at a time, on a floured surface. If you want crisp cookies, roll to 1/8-in. If you like soft, thicker cookies, roll to 1/2-inch thick. Cut into shapes. Decorate with sprinkles, etc. Bake for 8 to 10 minutes. Watch carefully so that the edges don't brown. Remove to wire rack to cool. Decorate with frosting, if desired. Makes about 3 doz. 2 1/2 -inch cookies. Keeps for 3 wks in airtight container.
If you're adding sprinkles, add them before baking. If you decorate with icing, do that when they are completely cool. The Decorator Icing with the Gingerbread Snowflake recipe is perfect to decorate these with. Now, get thee to the kitchen with the wee ones!!
Sugar Cookies
2 sticks butter, at room temperature
1 1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream the butter and sugar with electric mixer unti light and fluffy. Beat in eggs, vanilla and almond extract. Combine dry ingredients and whisk lightly. Add to the butter mixture, beating until smooth. Form the dough into 2 patties. Wrap each in plastic wrap and chill for at least 3 hours or overnight.
Preheat oven to 375 degrees. Roll the dough, one patty at a time, on a floured surface. If you want crisp cookies, roll to 1/8-in. If you like soft, thicker cookies, roll to 1/2-inch thick. Cut into shapes. Decorate with sprinkles, etc. Bake for 8 to 10 minutes. Watch carefully so that the edges don't brown. Remove to wire rack to cool. Decorate with frosting, if desired. Makes about 3 doz. 2 1/2 -inch cookies. Keeps for 3 wks in airtight container.
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