Serves: 60
1. Beat powdered sugar, butter, vanilla, almond extract and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°. Lightly grease cookie sheet with shortening or spray with cooking spray.
3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place about 2 inches apart on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
*Do not use vegetable oil spreads.
**If using self-rising flour, omit baking soda and cream of tartar.
NUTRITION FACTS: 1 Cookie: Calories 65 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 60mg Carbohydrate 8g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Starch 1/2 Fat
Decorated Sugar Cookies: Omit granulated sugar. Frost cooled cookies with Vanilla Buttercream Frosting tinted with food color if desired. Decorate with colored sugar, small candies, candied fruit or nuts if desired.
Paintbrush Sugar Cookies: Omit granulated sugar. Cut rolled dough into desired shapes with cookie cutters. (Cut no more than 12 cookies at a time to keep them from drying out.) Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops water.) Paint designs on cookies with small paintbrushes. Bake as directed in step 4.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sugar Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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