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Sugar Cookies with Icing Snacks and Desserts

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Recipes 1 2 3 4 5 6
Servings 48 96 144 192 240 288
Makes 4 dozen 8 dozen 12 dozen 16 dozen 20 dozen 24 dozen
Ingredients
Butter or margarine 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Sugar 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Eggs 1 2 3 4 5 6
Flour 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.
Cream of tartar 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Baking soda 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Vanilla 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Icing
Confectioner's sugar 3 C. 6 C. 9 C. 12 C. 15 C. 18 C.
Milk 3 T. 1/4 C. + 2 T. 1/2 C. + 1 T. 3/4 C. 3/4 C. + 3 T. 1 C. + 2 T.
Light corn syrup 3 T. 1/4 C. + 2 T. 1/2 C. + 1 T. 3/4 C. 3/4 C. + 3 T. 1 C. + 2 T.
Almond extract 3/4 t. 1-1/2 t. 2-1/4 t. 1 T. 1 T. + 3/4 t. 1 T. + 1-1/2 t.
Food coloring

Assembly Directions:
Cookies:
In a large mixing bowl, cream the butter, sugar and egg/s together. Add the dry ingredients. Cover hands with flour and divide dough into large balls. Roll out dough (no need to refrigerate) with sock covered rolling pin onto flour-dusted surface. Cut out shapes and transfer to ungreased cookie sheet. Bake at 375 degrees for 8 minutes.

Icing and Freezing Directions:
Cool cookies completely. Cookies may be frozen now and iced later and iced and frozen now.


For Icing:
In a medium mixing bowl, stir confectioner's sugar and milk until smooth. Beat in corn syrup and almond extract. Icing will become shiny. If too thick, add more corn syrup a little at a time. Icing may be divided into bowls and made into various colors using food coloring. Kids will love to use paint brushes to ice the cookies.


For Freezing:
Cookies may be frozen up to 6 months. Wrap individually or in pairs to prevent breakage. Use quality plastic wrap or small freezer bags. 

Nutritional Info:
Per Serving: 104 Calories; 4g Fat (33.8% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 61mg Sodium. 
Exchanges: 1/2 Grain (Starch); 1 Fat; 1 Other Carbohydrates.


From the Monthly Newsletter (Sunday, March 01, 2009)
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