Holiday Sugar Cookies!

 Fall and Halloween Sugar Cookies 

• 3/4 cup sugar
• 1/2 cup butter
• 1 egg
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

In large bowl, beat sugar and butter until fluffy. Beat in egg and vanilla.

Combine flour, baking powder and salt, stir into sugar mixture.

Form dough into flat disc on lightly floured surface; wrap in plastic wrap and chill in fridge for 1 hour.

Preheat oven to 350°F

On lightly floured board, roll out half of dough to 1/8 inch thick.

Using cookie cutters, cut out various shapes.

Place 1 inch apart on cookie sheet.

Sprinkle with extra sugar.

Bake 10 to 12 minutes until lightly browned. Cool on rack.

There are lots of recipes for royal icing.  Here is one that I use.

Glossy Royal Icing

Makes 2 1/2 Cups       

Makes servings USMetricAdjust Recipe (Help)

1/4 cup warm water

1 tablespoon light corn syrup
1/4 teaspoon almond extract

3 cups confectioners sugar

Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Thicken with more powered sugar and thin with water

More Sugar Cookie Icing

• 6 tablespoons butter, softened
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• food coloring (optional)

 

1. Cream together butter and sugar. Slowly mix in milk, then vanilla and almond.
2. Whisk until fluffy.
3. Can be spread or piped onto cookies.
4. Icing will begin to harden in less than 30 minutes. Wait a few hours before stacking iced cookies.