Tuesday, 9 February 2010

Best Sugar Cookies

Yesterday my 3 1/2 year old and I made heart-shaped sugar cookies. The results were so delicious, that I'm passing the recipes on to you. Make them, eat them, and (maybe) give a few away!

Happy (almost) Valentine's Day!

Best Rolled Sugar Cookies (adapted from this recipe via All Recipes) - makes about 30 cookies.
(metric measurements in parentheses).

3/4 cup butter, softened (170g)
1 cup white sugar (200g)
2 eggs
1/2 teaspoon vanilla extract (3ml)
2 1/2 cups plain flour (310g)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
(optional 1/2 teaspoon almond extract (3ml).

1. In a large bowl, cream butter and sugar together until smooth. Beat in eggs, vanilla (and almond extract, if using). Stir in flour, baking powder and salt. Cover and chill dough for at least 1 hour (or overnight).
2. Preheat oven to 400 degrees F (170 degrees C, or 160 C for fan-assisted oven). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6-8 minutes. Cool and frost.

Sugar Cookie Frosting (passed along by my good friend Heidi)
1/3 cup butter, softened
4 cups icing sugar (powdered sugar)
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
pinch of salt

In mixing bowl, beat butter slowly with powdered sugar Add milk and continue to beat. Add vanilla, almond, salt. If needed, add more milk to make frosting spread consistently. Colour with food colouring if desired. Best if used right away. 
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