Rolled Almond Sugar Cookies

For years we used to make butter spritz cookies.  I wanted to try something different this year. I am on an almond kick this year.  This is a great cookie!  So good, I may make another batch as snowflakes!  To make these you will need:
3/4 cups butter, softened

1 cups white sugar

2 eggs

1/2 teaspoon almond extract

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

Royal icing

decorator icing

1.)  In  a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). 

2.)  Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.  3.)  Bake 6 to 8 minutes in preheated oven. Cool completely.

4.)  Make Royal icing.  (Recipe below).  Frost cookies and allow them to set slightly before decorating.

5.)  Refrigerate the cookies for a few minutes to help the frosting and the decoration to set.

 

 

Royal Icing

1 cup confectioners' sugar

2 teaspoons milk

2 teaspoons light corn syrup

1/4 teaspoon almond extract

food coloring

1.)  In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. 

2.)  Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.  With the trees, I held them by the base with the tip pointing back into the frosting.  I then ran a spoonful of the icing across the bottom and let it drip down. 

 
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