This is Mom’s recipe and she made/makes these every Valentine’s and Halloween – in the appropriate shapes of course – usually in sandwich style with a bit of icing in between. The girls and I made some yesterday so that we could decorate them with their friend Brenna this morning, and then take them to school for the big Christmas Party. The icing that follows is Kyla’s recipe and it’s easy to work with (piping, spreading) and dries firmly but not too hard (it was also very easy to color).
1 c. butter, room temperature AND 1 1/2 c. icing sugar
1 egg AND 1 t. vanilla
1/2 t. almond extract
2 1/2 c. flour
1 t. EACH baking soda AND cream of tartar
Using your electric mixer, cream together the butter and sugar, then add the egg, vanilla and almond extract and mix well. In a separate bowl, whisk together the 3 dry ingredients then add them in maybe a 1/2 cup at a time until it’s all well blended – you may need to use your hands at the end.
Cover and chill the dough for at least 2 hours (I made it the day before), then using about a third at a time, roll it out thinly on a lightly floured surface, cut out your shapes and then carefully place them on a lightly greased cookie sheet.
Bake at 375 for 5 to 7 minutes or until they are just barely starting to brown around the edges. I found it easiest to allow them to cool completely on the pans.
Icing – this makes a lot
1 c. butter, room temperature
4 c. icing sugar
1 t. vanilla
Using an electric mixer, cream all 3 ingredients together – when it’s mixed, it will seem dry. Next add;
2 T. milk
and mix again, the milk will really fluff it up.
Kyla made this the day before too and then put it in the fridge in a Ziploc – we then left it on the counter until we were ready to use it and it was really easy to work with.
- Category: Cookies, Christmas