ICED SUGAR COOKIES
Cookies:
1 1/2
c. butter or margarine, at room temperature
1 c.
sugar
1 egg
1 t.
vanilla
1/2
t. almond extract
4 c.
all-purpose flour
1 t.
baking powder
Confectioners'
sugar
All-purpose
flour
Icing:
4 c.
confectioners' sugar, sifted
1 t.
vanilla
1 t.
almond extract
2 T.
melted butter or margarine
4-6
T. milk
Food
coloring
Preheat
oven to 400. In large bowl, cream together butter and sugar until light
and fluffy. Beat in
egg, vanilla and almond extract.
Sift flour with baking powder and add gradually to creamed mixture, beating
well after each addition. Beat until smooth. Do not chill. Roll out to
1/4 inch thick on board which has been dusted with a mixture of 3 parts
confectioners' sugar to 1 part flour. (Adding more flour may make
cookies tough.) Cut with cookie cutters into desired shapes, then place
on ungreased cookie sheets. Bake 8 to 10 minutes. (Do not allow any
browning; it is better to underbake than overbake these cookies. They will
be fragile and soft when just out of oven.) Allow cookies to cool before
frosting.
Icing: Beat together confectioners'
sugar, vanilla, almond extract and melted butter. Blend in enough milk
to make a good, spreading consistency. Add desired food coloring. Frost
cookies as desired.
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