This is the Betty Crocker version of a sugar cookie. I used this recipe to make graduation cut-out cookies for Jacob Winans, who graduated from Fresno State yesterday. Each cookie was wrapped in an individual clear bag and tied with ribbon to serve in baskets on the table of the graduation dinner. Powdered sugar is used instead of granulated sugar making the cookie a little more fragile, but oh so delicious.
Ingredients: 1 1/2 cups powdered sugar, 1 cup butter, softened, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 egg, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, granulated sugar for sprinkling, if desired.
Instructions: In large mixing bowl, combine powdered sugar, butter, vanilla & almond extracts, and egg. Stir in flour, baking soda, and cream of tartar until thoroughly combined. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 375 degrees. Grease cookie sheets lightly or line with parchment paper. On lightly floured surface, roll out half of dough to 1/4-inch thickness. Cut into desired shapes with flour-dipped cutters. Sprinkle with granulated sugar (or colored sugar), if desired. (Skip this step if you are going to frost them).
Place on prepared cookie sheets about 2 inches apart and bake 7-8 minutes or until edges are light brown. Allow to cool on cookie sheet for a minute before transferring to wire racks to cool completely.
A simple frosting of 2 cups powdered sugar, 1 teaspoon vanilla or almond extract, and enough milk to make of spreading consistency. Add a few drops of food coloring, if desired, and spread over each cookie. Allow to harden, then enjoy!
"Betty Crocker's 40th Anniversary Edition Cookbook", 1990.
Cookies Rule!!!
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