foodie fridays: mom’s christmas sugar cookies
I know what you’re thinking.
Another cookie recipe?
But I thought you didn’t like to bake?
Wait a minute. Is Santa sponsoring your blog?
Shoot. I knew I shouldn’t have pushed those holiday bites!
Even though I don’t consider myself a baker, and it would be totes super if The North Pole sponsored my blog, and I know the last thing you want to hear is about another holiday cookie, but with anything, I saved the best for the last.
1 1/2 cups powdered sugar
1 cup butter (room temperature)
1 teaspoon. vanilla
1 teaspoon. almond extract
2 and 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon. salt
1 tsp. cream of tarter
4 tablespoons butter (room temperature)
1 teaspoon vanilla
1 teaspoon almond extract
1/4 teaspoon salt
2 cups powdered sugar
3 tablespoons milk
red and green food coloring
Preheat oven to 350 degrees. Cream butter and sugar together. Add egg to the butter/sugar, and mix well. Stir in vanilla and almond extract. Add flour, 1/2 cup at a time, along with the baking soda, salt, and cream of tarter, mixing well after each addition. Wrap soft dough in plastic wrap and refrigerate for at least two hours or overnight before baking.
Sprinkle clean workspace with 2 tablespoons of flour. Take lump of cold dough and roll out into a rectangle. Don’t roll too flat; roll to 1/4 to 1/2 inch height. Take cookie cutters and press into dough. Place cookies on lightly greased cookie sheet. Put biggest, fattest cookies on the exterior of the pan, they’ll bake the fastest; while any smaller or more delicate shapes should be in the middle of the cookie sheet. Bake approximately 8 to 10 minutes, or until golden brown. Cool on separate plate.
Cream butter with 1 cup of sugar. Stir in vanilla, almond extract, and salt. Frosting will be thick. Add 2 to 3 tablespoons milk. Stir well. Add 2 to 3 more tablespoons milk, stir well. Frosting will be runny, now stir in the other cup of powdered sugar. Stir or mix well. If too thick, add more milk. Keep adding milk and sugar to desired spreadable frosting consistency.
Frosting keeps well in the fridge for up to one week. Separate the white frosting into three small bowls – stir red food coloring into one, green into another, and keep one white. Then start decorating!