Scrumptious Sugar Cookies

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My husband developed this crisp sugar cookie when he was a baker in Alaska. It's traveled with us to many states, along with requests for the recipe! —Nancy Gribble, Fort Wayne, Indiana

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Ingredients

  • ICING:
  • 1 cup butter, softened
  • 1/2 cup butter-flavored shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ...............................................
  • 2 2/3 cups confectioners' sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk
  • Red paste food coloring, optional
  • Miniature semisweet chocolate chips and red-hot candies

Preparation

Step 1

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 4-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.

Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely.

In a small bowl, beat the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint a portion red if desired. Decorate cookies as desired with icing, chocolate chips and red-hots. Yield: about 2-1/2 dozen.

To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month.
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REVIEWS:

Thank you for sharing this recipe. It is scrumpdillyishous. :)

My husband loved these cookies. I didn't use the red coloring for the icing, just used it as a glaze. Wonderful!

I love this recipe for the ease of use and the pliability of the dough. You've got to chill it well and keep it chilled but the cookies are nice and keep their shape!




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