Sugar Cookies

By arserrano

Ingredients

• Icing:
• 1 1/2 cups margarine, softened
• 2 cups white sugar
• 4 eggs
• 1 1/2 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup powdered sugar
• 2-3 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon vanilla extract or 1/4 teaspoon almond extract
• food coloring

Preparation

Step 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).
Preheat oven to 400 degrees F (200 degrees C). 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.
Bake 6 to 8 minutes in preheated oven. Cool completely.
or You make little balls with the dough, then dip a glass into sugar and flatten cookie with the bottom of the sugared glass. Keeps you from having to roll them. I also refrigerate the rest of the dough and only make as many as we will eat in one sitting. This way you have fresh baked cookies every time.

Use SUGAR instead of flour when rolling.

You make little balls with the dough, then dip a glass into sugar and flatten cookie with the bottom of the sugared glass. Keeps you from having to roll them. I also refrigerate the rest of the dough and only make as many as we will eat in one sitting. This way you have fresh baked cookies every time.

Icing:
Stir the powdered sugar and the milk until smooth.

Beat in corn syrup and vanilla until icing is smooth and glossy.

If it's too thick, add more corn syrup.

Divide icing into separate bowls and stir in food coloring as desired.

You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.