The Prettiest Sugar Cookies Ever

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Corn syrup, light

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 2 tsp Baking powder
  • 1 1/2 cups Confectioners' sugar
  • 1 tsp Vanilla extract
  • 1/2 tsp Vanilla or almond extract
  • 1 cup White sugar, granulated

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Milk

• Liquids

  • 1 Water

Found on tablerpartyoftwo.com

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 2 teaspoons baking powder
• 3 cups all purpose flour
• FOR ROYAL ICING
• 1½ cups confectioners sugar (cheaper powdered sugar is lumpy so buy a good brand)
• 1 tbs milk
• 2 tsp light corn syrup
• ½ tsp vanilla or almond extract
• additional water for thinning

Directions

• FOR COOKIES Preheat oven to 350° F. In the bowl of your mixer cream butter and sugar until smooth. Beat in extracts and egg. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. FOR ROYAL ICING Add confectioners sugar and milk to a clean bowl. Blend with a handheld mixer until it is mostly lump free. Add corn syrup and extract and continue to blend until smooth for about 45 seconds-one minute. If its too thick, add water by the drop (a little goes a long way). If its too thin, add more confectioners sugar. Note: Royal Icing should somewhat hold it shape for a count of 10. This will make a perfect consistency for cookies.