1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 tsp almond extract (can never go wrong with a little bit of almond)
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
Cream butter and sugar until light and fluffy. Put in egg and extract. Whisk in a separate bowl flour, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined.
I then roll my dough between 2 sheets of waxed or parchment paper. I've found the trick to good cut-out cookies is in putting my rolled out dough in the fridge for about 20-ish or so minutes before cutting out the cookies. Then bake at 350 for 8-12 min.
1 lb. powdered sugar (1 box)
6 Tbsp whole milk
6 Tbsp light corn syrup
1 tsp almond extract (can never have enough)
Combine sugar and milk first until smooth; then stir in corn syrup and extract.
You will use the same recipe for glazing and piping if you get into decorating (which is always my favorite part!) The way it is right now is the consistency you want for glazing. It's smooth and fairly thin. To prepare the icing for piping, add more powdered sugar until hard to whisk.
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