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Vanilla-Almond Sugar Cookies

December 19, 2009

I spent Thursday up to my armpits in sugar cookie dough.  Mixing it, rolling it, cutting out as many cookies as I could manage, then squashing up the scraps to do it all over again.  And again.  And again. 

Yesterday morning was spent icing hundreds of cookies.  I counted, there had to be at least a hundred.  Then again, I may have counted a few racks of drying cookies twice…I was rather amped up on a sugar high from eating all the rejects. 

 I needed five dozen cookies for a cookie swap my mother hosted last night.  Not being sure if this recipe would make enough to bring, I doubled the recipe.  Oh, did I have enough.  When all was said and done, I counted nine dozen cookies…and that wasn’t including the countless “rejects” that my husband and I ate during the baking/icing process (which explains my two-day long sugar high)!  If you want to complete recipe, just scroll down to the bottom of this post.

The ingredients.
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Cream together the confectioner’s sugar & butter until light & fluffy.
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Checking out the progress.
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Looking good!
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Add egg & extract, mix together.
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Add dry ingredients and mix some more.
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Delicious dough!  Dump it in bowl, cover, and refrigerate for an hour or two while you clean your kitchen…
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…because if you bake the way I do,
the kitchen will be in serious need of cleaning!
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Roll out the dough, a small portion at a time, to 1/8-inch thickness.
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Cut out cookies using cutters of your choice — cram as many in as you can fit!
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I bake cookies on parchment paper-lined cookie sheets.
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Let cool on wire racks.
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While the cookies are cooling (or the next morning, if you’re just done with baking for the day) mix more confectioners’ sugar and butter with milk to make your icing.  Add food coloring to tint small portions if desired…and let your creative side loose!  

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Ingredients:

DOUGH:
1 cup butter, softened
1 cup confectioners’ sugar
1 egg
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt 
FROSTING:
6 tablespoons butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
2 to 4 tablespoons milk
Food coloring of your choice, optional
Colored sugar of your choice, optional

Directions:

In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill for 1-2 hours.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with cookie cutters. Place on parchment-lined baking sheets. Bake at 375° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

For frosting, in a small bowl, combine the butter, sugar, vanilla and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Frost cookies; sprinkle with colored sugar if desired.

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2 Comments leave one →
  1. December 19, 2009 11:28 am

    Those look great!!

    • December 23, 2009 11:32 am

      Thanks! They’re a bit time-consuming, but taste so yummy that it’s worth every minute.

      Plus, I might be nuts, but I find decorating them to be a huge stress-reliever. Probably because it’s kind of repetative, but at the same time you get to be a bit creative, and you’re concentrating on the cookies rather than your worries.

      Hmmm…cookies as therapy. I like it!

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