Buttery Cut-Out Sugar Cookies

Christmas is such an important event in the Butron household. For years, I remember my late grandmother, Lola Resty, would host huge parties, inviting the entire family, including old and new friends. My late grandfather would whip up every Filipino dish he knew, especially his amazing Pancit Canton...and my grandma would brag about how early she had woken up that morning to cook her famous Biko. To this day, traditions still reside, my Lola Elsa still makes her delicious Torta, Uncle Percy and his sweet ham, Auntie Ruth and her Filipino spaghetti (complete with the sliced hot dogs), Auntie Marina and her shrimp tempura and my Uncle Jehl and his Chinese food take-out or rotisserie chicken contribution. All these things make the Butron family dinner. You break these traditions and you've left the family wondering "Where's the shrimp tempura?"

This year, I set out to start a tradition. The tradition of making and decorating sugar cookies! I found this recipe by Kittencal from food.com and I have to say, this is probably one of the best sugar cookies I have every tasted. I figure I share with you a new tradition that I definitely will be carrying out next year and hopefully for years after that!

Cookie Recipe

Ingredients:

1 cup butter, softened (no substitutes)

1 cup sugar

2 eggs

1/2 tsp vanilla

1/2 tsp almond extract

3 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

+ In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat until light and fluffy.

+ In another bowl, combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.

+ Cover bowl with plastic wrap and chill for 2 hours.

+ Set oven to 400 degrees F.

+ Line cookie sheets with parchment paper (do not grease cookie sheets, parchment paper only).

+ On a very lightly floured surface, roll out the dough into about 1/4th inch thickness.

+ Cut into desired shapes using cookie cutters...or free hand with a knife if you're feeling brave.

+ Place cookies 2 inches apart on cookie sheet.

+ Bake 4-6 minutes.

+ Remove cookies to wire racks to cool completely before icing.

Kittencal also included a simple icing recipe...that hardens! Here's the recipe!

Icing Ingredients:

2 cups sifted confectioners' sugar (the sugar must be sifted)

1 tablespoon milk (adding in more if needed for proper spreading consistency)

1 tablespoon light corn syrup

1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)

food coloring (use your choice of colors)

+ In a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).

+ Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).

+ Divide into as many separate bowls as you wish for different colors.

+ Add in food coloring until desired intensity is achieved.

+ Paint the icing over the cookies using a brush, or dip edges of cookies into icing.

+ Allow to set on waxed paper.

[Clicking on the images below will take you to the site where you can purchase them!]

Read more at: http://www.food.com/recipe/kittencals-buttery-cut-out-sugar-cookies-w-icing-that-hardens-261889?oc=linkback