Sugar Cookies

These cookies are great for decorating with royal icing; the dough can be used right away and the cookies keep their shape and stay fresh for about a week.

-Sweet Sugarbelle

1 c. {two sticks} of REAL unsalted BUTTER, softened

 1 1/2 c. confectioner’s sugar

 1 egg

 2-3 tsp flavoring (1 ½ tsp. vanilla and 1 ½ tsp. almond extract)

 2 1/2-2 3/4 c. all-purpose flour (3 cups)

 2 tsp. baking powder

 1 tsp. salt

Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. 

In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.

Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.