Classic Sugar Cookies

The Classic Sugar Cookie

When I have time to wait for the dough to chill, this is the recipe I always reach for.  It's a classic for rolled cut out cookies and stiff enough that the kids can decorate them without breaking.  I like the zip that the almond extract and cream of tartar give them.

Cookies

1 1/2

cups powdered sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

1/2

teaspoon almond extract

1

egg

2 1/2

cups  all-purpose flour

1

teaspoon baking soda

1

teaspoon cream of tartar

White Glaze

2

cups powdered sugar

2

tablespoons milk

1/4

teaspoon almond extract

Sprinkles

Red edible glitter or red sugar, or whatever you like                                       

1. In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.
3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.
4. Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars.

Makes About 5 dozen cookies