Sugar cookies are a must for our Christmas get together. This recipe is an oldie but a goodie, coming from Betty Crocker's Cooky Book, published in 1963. It is a crisp sugar cookie with a sweet and sparkly garnish. Be sure not to over bake,, the cookies should just barely have a hint of browning, if at all. Enjoy!
Makes 5 dozen 2 to 2 1/2" cookies
- 1 1/2 c. sifted confectioners' sugar
- 1 c. butter
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. almond flavoring
- 2 1/2 c. all purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
1. Mix sugar and butter. Add egg and flavorings; mix thoroughly. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hours.
2. Preheat oven to 375-f. Divine dough in half and roll 3/16' thick on lightly floured pastry cloth. Cut with cookie cutter. Place on lightly greased baking sheet. Bake 7 to 8 minutes, or until barely browned.
For icing: My mother didn't use a precise recipe, rather she added about 4-5 cups of confectioners' sugar to a large bowl, a spoonful of meringue powder and just enough milk for the consistency to become a drizzle. Frost the cookies over a baking rack and sprinkle with decorative sprinkles. Once set, store in an airtight container and freeze until ready to eat.
Recipe from Betty Crocker's Cooky Book