Sugar Cookie Recepies

NO FAIL SUGAR COOKIES

This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours (or see Hint below) Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3” cookies.

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.

Sugar Cookies

Ingredients:
1/3 cup butter or margarine, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder pinch salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
granulated sugar, colored if desired

Directions:
Beat butter and shortening thoroughly with an electric mixer or pastry cutter. Add sugar, baking powder and a pinch of salt and mix until well combined. Beat in egg and vanilla then as much flour as you can with the electric mixer. Stir in the remaining flour. Cover and chill for at least 1 hour; Preheat oven to 375 degrees F Split the dough in 1/2 and roll one half at a time. Cut out with appropriate shaped cookie cutters. Keep the piece you aren't using in the fridge. Bake on ungreased cookie sheets for about 7 to 8 minutes, until edges are firm and bottoms are lightly browned (don't over cook). Makes 36 cookies.

Sugar Cookie Icing

Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
3 drops red food coloring

Directions:
In a small bowl, stir together the confectioners' sugar and milk until smooth. Add the corn syrup and almond extract; mix well. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to desired intensity. Dip cookies or paint them with a brush.

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