Old School Sugar Cookies with Almond Icing
These festive Old School Sugar Cookies taste even better than they look because of their rich buttery icing with an almond extract surprise.
Ingredients
- ¼ pound butter
- ¾ cup sugar plus more for rolling them out
- 1 egg
- ½ teaspoon vanilla
- ¼ teaspoon almond extract
- 1 ¼ cups flour plus more for rolling them out
- ⅛ teaspoon salt
- ¼ teaspoon baking powder
American buttercream frosting
- ½ teaspoon almond extract and food coloring
- 1 stick butter
- 4 + cups powdered sugar
- milk to adjust the consistency
Instructions
- Cream butter and sugar until light and fluffy.
- Add the egg, vanilla and almond extract. Beat well.
- Add salt and baking powder. Mix well.
- Add the flour in two additions. You may add a tablespoon of milk if you think it’s too dry.
- Press into a disk, wrap in plastic and refrigerate at least 30 minutes.
- Preheat the oven to 350° F.
- Roll out the dough on a sugar and flour mix.
- Stamp out the cookies in lots of festive shapes.
- Place them on a lined baking sheet (this protects them from being over cooked on the bottom). Bake 8-10 minutes. For a softer cookie, roll them thicker. For a crisp cookie, roll thin.
- Let cool.
- Make the buttercream.
- Decorate with candy, gel pens, frosting, anything edible!
Notes
This recipe doubles easily. But you really don't need to double the frosting- one batch is plenty.
Adapted from Fannie Farmer