SUGAR COOKIES (CUTLER'S)

By randiboyle

Ingredients

• GLAZE:
• 1 1/2 cups butter (3 sticks)
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 cups cake flour
• 4 cups powdered sugar
• 1/2 teaspoon almond emulsion* or almond extract
• 1/2 teaspoon meringue powder**
• 1/2 cup milk will make a thicker glaze, OR water for a thinner glaze
• sprinkles

Details

Adapted from abountifulkitchen.com

Preparation

Step 1

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Generously flour surface.
Roll dough on floured surface to about 1/4 inch thick. Cut cookies and bake at 350 for 10 minutes.

Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned. Let cool completely before glazing.

Single recipe is fine if you are dipping the cookies. If you are pouring out of the trough, double this to insure you will have enough to pour out of pan and cover all cookies

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with milk or water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.