THICK SUGAR COOKIES
Thicker than most homemade ones, these sugar cookies are like the kind you might find at a good bakery. My children often request these for their birthdays and are always happy to help add the decorations.
—HEATHER BIEDLER MARTINSBURG, WV
PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 3 DOZEN
1 cup butter, softened
1 cup sugar
2 eggs
3 egg yolks
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
FROSTING
4 cups confectioners’ sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons 2% milk
Assorted colored nonpareils, optional
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, egg yolks and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. Bake 10-12 minutes or until edges begin to brown. Cool on the pans 5 minutes. Remove to wire racks to cool completely.
4. For frosting, in a large bowl, beat confectioners’ sugar, butter, shortening, extracts and enough milk to reach desired consistency. Spread over cookies. If desired, sprinkle with nonpareils.