Sugar Cookies

I am not a big fan of sugar cookies unless I buy them from the store. Only because whenever I try a recipe at home they just don't taste so great. However, one my favorite websites, Craftzine.com, featured the best sugar cookie recipe. I had to try it. Plus, I had all these great cookie cutters that I found at tag sales last summer that I wanted to use. This recipe was super easy and was hands down, the best sugar cookie recipe I have ever made. They even featured the icing recipe which offered the best consistency for making thin lines. You will see the cookies I made below with an example of this! Enjoy.


Amanda's Amazing Sugar Cookies
Makes 7 dozen cookies

Ingredients:
1½ cups (3 sticks) butter
2 cups sugar
2 eggs
2 egg yolks
4 teaspoons vanilla extract
2 teaspoons almond extract
4 cups flour
1 teaspoon salt
1 teaspoon baking powder

Directions: In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter and sugar until light and creamy, 3 to 5 minutes. Beat in the eggs and egg yolks, one at a time, until combined, then beat in the vanilla and almond extracts. In a separate large bowl, sift together the flour, salt and baking powder. Slowly beat the flour mixture in with the butter mixture until combined to form a smooth dough. Wrap the dough in plastic wrap and refrigerate overnight, or until well chilled.  Heat the oven to 350 degrees. On a floured surface, roll the dough to a thickness of about one-eighth inch. Cut out cookie shapes from the dough. Space the cookies about 1 inch apart on a baking sheet and bake until lightly browned, 6 to 8 minutes. Remove from the sheets and cool completely before icing. Ice as desired.


Amanda's amazing icing
1 cup powdered sugar, sifted
1 drop lemon juice
1 tablespoon light corn syrup
1 tablespoon milk, more or less as desired
Food coloring, if desired
Flavored extracts, if desired

In a medium bowl, whisk together the powdered sugar, lemon juice and corn syrup. Whisk in milk to make a thick, spreadable icing. If coloring the icing with liquid food coloring, you might want to add a little less milk as the coloring will dilute the frosting. For different flavors, add drops of vanilla, almond or lemon extract. For shinier icing, use a little more corn syrup and a little less milk. The frosting will keep, tightly covered and refrigerated, for up to 1 week.

Here are the cookies, cut and ready to go into the oven.

Aren't these hilarious?!