Sugar Cookies

1 Cup butter, softened

1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour
 

Directions:

Preheat oven to 350° F.

In a bowl cream butter and sugar until smooth.

Beat in vanilla, almond extract and egg.

In a separate bowl combine baking powder with flour.  Then, add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, wet your hands and finish off kneading the dough by hand.

Divide into workable batches, roll out onto a floured surface about (about ¼ inch thick) and cut with cookie cutters.

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack

Icing

1 cup confectioner’s sugar

2 teaspoons milk

2 teaspoons light corn syrup

¼ teaspoon almond extract

food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to desired color intensity. Dip cookies, put frosting in squeeze bottles, or paint them with a brush.