Description
A recipe for Classic Sugar Cookies

Ingredients

• 3 cups powdered sugar
  
• 2 cups (4 sticks) butter or margarine, softened
  
• 2 teaspoons vanilla
  
• 1 teaspoon almond extract
  
• 2 eggs
  
• 5 cups Gold Medal all-purpose flour
  
• 2 teaspoons baking soda
  
• 2 teaspoons cream of tartar
  
• Decorator's Glaze (recipe below)
  
• Betty Crocker decorating gel (0.68-ounce tube), colored sugar and/or sprinkles
  
• Betty Crocker decorating icing (4.25-ounce tube), if desired
  
• Flaked coconut, if desired

Preparation
Prep: 1 hour | Chill: 2 hours

Bake: 7 minutes/batch | Cool: 30 minutes

1. In large bowl, beat powdered sugar, butter, vanilla, almond extract and eggs on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover in Press'n Seal wrap and refrigerate at least 2 hours.

2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8-inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.

3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with Decorator's Glaze and other decorations as desired.

Decorator's Glaze: In large bowl, beat together 4 cups powdered sugar, 1/4 cup water, 1/4 cup light corn syrup and 1 teaspoon almond extract on low speed until smooth. Divide among several small bowls. Stir desired food colors, one drop at a time, into each bowl until desired color reached.

High Altitude (3500 to 6500 feet): Bake 6 to 7 minutes.

Nutrition
no information available

Serves
Makes about 8 dozen 3-inch cookies

Variations
no information available