Birthday Party Sugar Cookies

Several people have asked for my cookie and/or icing recipe from the birthday party.  They were easy once I worked out the kinks, and if you don't remember the kinks, you MUST go back and read the post I wrote on making the test batch of cookies (with Bryan's help).  Haha!

So, without further delay, here are the recipes.

Sugar Cookie Cutouts (from Better Homes and Gardens)

Bake: at 375 for about 7 minutes

Yields: 36 cookies

--2/3 cup butter, softened

--3/4 cup granulated sugar

--1 tsp baking powder

--1/4 tsp salt

--1 egg

--1 Tbsp milk

--1 tsp vanilla

--2 cups all purpose flour

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, baking powder, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg, milk and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Divide dough in half.  Cover and chill dough for at least 1 hour.

2. On a lightly floured surface, roll half the dough at a time until 1/8 inch thick.  Use a cookie cutter to cut dough into desired shapes and place 1 inch apart on a cookie sheet.

3. Bake in a 375 degree oven for 7 to 8 minutes, or until edges are firm.  Transfer to a wire rack and let cool.  

Sugar Cookie Icing (for decorating)

--1 cup confectioner's sugar

--2 tsp milk

--2 tsp light corn syrup

--1/4 tsp almond extract

--assorted food coloring

Stir together confectioner's sugar and milk until smooth.  Beat in corn syrup and almond extract until icing is smooth and glossy.  If it is too thick, add more corn syrup.  Too thin, add powdered sugar.  

You want thin icing to cover the whole top of the cookie, and you want thicker icing to outline things.  After you ice the cookies, let them dry completely before stacking.  Also, remember that you can use all the scraps from cutting out the cookies, but the more times you roll them out the thinner they get.  Also, refrigerate dough between batches, or it will be too sticky to work with.  And, for reference, I used vanilla extract instead of almond extract, because it was what I had in the pantry.  If you make some, I would love to see them.  

These cookies were great, and I plan on making some football themed ones for the LSU game.  I can already taste them.  YUM-O!