Sugar Cookies

I was never a huge fan of sugar cookies, but then I found this recipe. These cookies are so much better than any other sugar cookies I’ve ever eaten. I like these cookies because they’re not overly sweet. I think that’s how sugar cookies should be made, considering they’re usually covered in sugary icing. Additionally, this recipe calls for lemon zest and almond extract. Those two ingredients give these cookies such a wonderfully fresh taste. I just can’t say enough good things about this recipe!

Since the recipe makes so much dough, I found it best to work in batches, leaving the remaining dough in the refrigerator. I also refrigerated my rolled and cut cookies before baking them. I’ve found this helps them hold their shape much better during baking.

I decorated my cookies with glace icing, but royal icing is another great option. I had never tried glace icing, which is why I decided to decorate the cookies with it this time. My icing skills are far from good, but the glace icing is very forgiving. I baked these cookies for mine and Eric’s friend Bryan, who is currently serving in Iraq. I hope he and his unit enjoyed eating them as much as I enjoyed baking them!

Ashlee’s Famous Sugar Cookies
Ingredients:
1 1/2 cups butter
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 tbsp. lemon zest
5 cups flour
2 tsp. baking powder
1 tsp. salt
Powdered sugar, for rolling

Directions:
-Preheat oven to 400 degrees.
-Cream butter and sugars in a mixer for 5 minutes.
-Add in eggs one at a time, mixing thoroughly.
-Add in vanilla, almond, and lemon zest.
-Beat for 10 seconds.
-Add in baking powder and salt, beat again.
-Add in flour 1 c. at a time, mix for 15 seconds between each addition. (Do not over mix, this process should take about one minute.)
-Chill dough for up to a week in the fridge, or roll out and cut right away.
-Bake on a parchment lined cookie sheet for about 7 minutes, or until golden brown on the bottom.
-Allow cookies to cool completely before icing.

Source: A Year in the Kitchen