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Sugar
Cookies with Icing
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here to go to a Printer Friendly Page
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Makes:
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48
(4
dz.)
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96
(8
dz.)
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144
(12
dz.)
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192
(16
dz.)
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240
(20
dz.)
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288
(24
dz.)
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Ingredients:
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Butter/margarine
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1
C.
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2
C.
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3
C.
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4
C.
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5
C.
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6
C.
|
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Sugar
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1
C.
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2
C.
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3
C.
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4
C.
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5
C.
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6
C.
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Eggs
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1
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2
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3
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4
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5
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6
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Flour
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2
C.
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4
C.
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6
C.
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8
C.
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10
C.
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12
C.
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Cream
of tartar
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1/2
t.
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1
t.
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1
1/2 t.
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2
t.
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2
1/2 t.
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1
T.
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Baking
soda
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1/2
t.
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1
t.
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1
1/2 t.
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2
t.
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2
1/2 t.
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1
T.
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Vanilla
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1
t.
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2
t.
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1
T.
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1
T. +
1
t.
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1
T. +
2
t.
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2
T.
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Icing:
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Confectioner’s
sugar
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3
C.
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6
C.
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9
C.
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12
C.
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15
C.
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18
C.
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Milk
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3
T.
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1/4
C. +
2
T.
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1/2
C. +
1
T.
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3/4
C.
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3/4
C. +
3
T.
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1
C. +
2
T.
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Light
corn syrup
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3
T.
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1/4
C. +
2
T.
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1/2
C. +
1
T.
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3/4
C.
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3/4
C. +
3
T.
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1
C. +
2
T.
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Almond
extract
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3/4
t.
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1
1/2 t.
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2
1/4 t.
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1
T.
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1
T. +
3/4
t.
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1
T. +
1
1/2 t.
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Food
coloring
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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.
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30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
page was last updated on
Monday, August 04, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
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