Eat at
#32: Penny’s Rolled SugarCookies

Posted by: AngAk at 12:46 am on Apr 19, 2006

Penny’s Rolled SugarCookies

1 C salted butter
(if you use unsalted, add 1 tsp salt)
1 C granulated sugar
1 large egg
2 Tbsp whipping cream (can use half and half)
2 Tablespoon pure vanilla
1 tsp pure almond extract
3 C unbleached flour
1 ½ teaspoon baking powder

Preheat oven to 325 degrees. In a mixer
combine butter and sugar. Beat only until
combined and no lumps of butter remain.
DON’T cream until fluffy. Add egg, cream,
vanilla and almond extract all at once and
thoroughly blend. The mixture will look
curdled…don’t worry!
In a separate bowl, stir together the flour
and baking powder. Add the mixture to the
wet ingredients and blend. Roll out to a
thickness of ¼ of an inch and cut with a
cookie cutter. Bake on parchment sheets for
8-12 minutes (depending on thickness and
size of cutters) and cool on a rack. Makes
about 3 dozen cookies depending on cutter
size. Dough does not need to be chilled
before using.
Hope you enjoy this recipe. I’ve thoroughly
enjoyed it and if you want to make chocolate
flavored cookies, you can replace ½ cup of
the flour with powder cocoa. Yum!!
____
This is the best cookie icing I have ever
used and it hardens nicely for bagging but
is not rock hard like royal icing. You will
love it.
Sugar Baby Frosting
from: www.wildwestcookies.com
1 32 oz. pkg. confectioners’ sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a
saucepan over heat and add boiling water.
Blend together with electric mixer. Add
confectioners sugar and continue mixing
until smooth. The frosting consistency is
similar to a glaze. Color with powdered food
coloring for decorating cookies. You may
purchase the powdered food coloring at cake
decorating specialty stores, Walmart cake
decorating department, or Hobby Lobby cake
decorating department.


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