Sugar Cookies and Icing

All this was an exciting recipe to test. My inspiration for the flavor was from the incredible Two Smart Cookies in Savannah. I adore the almond extract smell and taste!

These are great to make as gifts. Just give the icing 6-8 hours to cure. And if you are decorating and want the icing to stay “in the lines” so to speak, You can make a thicker version by adding a little extra powdered sugar to the mix . This will be a good outlining icing for your cookie. Or just go to town and let it drip!

And you can double the icing recipe if you are helping younger children decorate as they often want to use extra!!

Yields 18 - 24 cookies

Sugar Cookies

1 cup butter

1 cup sugar

1 egg

2 teaspoons almond extract

1 teaspoon vanilla extract

3 cups all purpose flour

2 teaspoons baking powder

Directions

Heat oven to 350 degrees Fahrenheit.

Cream butter and sugar in an electric mixer. Add the egg, almond extract, and vanilla extract and mix well.

In a mixing bowl, whisk the flour with the baking powder until well incorporated.

Spoon flour mixture in 1 cup at a time to the mixture in the mixing bowl until it is the consistency of dough.

Roll dough out on a flour surface to 1/8 inch thick. Cut dough out with cookie cutters or a glass tumbler.

Place on a greased baking sheet in the over for 7-9 minutes or until just cooked and lightly browned on the bottom.

Set aside to cool.

Icing

2 cups powdered sugar

1 tablespoon light corn syrup

2-3 tablespoons milk

2 teaspoons almond extract

Mix all ingredients in an electric mixer until smooth.

If a thicker icing is preferred add 1 tablespoon at a time of powdered sugar.

If a thinner icing is preferred add 1 tablespoon at a time of milk until desired consistency is achieved.

Use immediately.