Growing up I knew it was holiday time when my mother brought out the big box of cookie cutters.
The tradition of gifting family and friends with homemade cookies is one I always treasure. Simple bar and drop cookies have their place but to me nothing says I love and treasure you like a box of beautifully decorated cut out cookies.
Each Year I decorate a small Christmas tree in my kitchen with candy canes, cinnamon cookies and my mother’s collection of cookie cutters. I have purchased many new cookie cutters over the years, but my favorite ones are almost worn thin from the nimble fingers of my mother and grandmother.
My Favorite Sugar Cookies
• 1-½ cup butter
• 2 cups sugar
• 2 whole eggs
• 2 whole eggs yolks
• 4 teaspoons vanilla extract
• 2 teaspoons almond extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
Beat butter and sugar until well combined, about 2 minutes, in a mixer.
Add eggs and egg yolks and mix until combined.
Add extracts and mix until combined.
Sift together flour, salt, and baking powder, I a separate bowl.
Add flour mixture to butter mixture and mix to combine.
Put dough in Saran wrap and refrigerate for at least one hour.
Preheat oven to 350 degrees, when you are ready to bake.
Roll dough out on a well floured surface.
Cut out cookies.
Bake for 6-8 minutes.
Cool before icing.
• 1 cup confectioners sugar
• 1 drop lemon juice or vanilla extract or almond extract
• 1 tablespoon corn syrup
• 1 tablespoon milk
• food coloring if desired
Combine sugar, lemon juice (or extract), and corn syrup in a bowl.
Add milk just a drop at a time until it looks like icing.
Thicker icing is good for outlining the cookies and for doing detail work.
Thinner icing gives easier coverage but less control.
If you are using liquid food coloring add it before the milk as it will change the consistency. If you are using a gel food coloring add it as you like.
If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.