Cookie exchanges have got to be the best idea EVER. What could be better than making one kind of Christmas cookie, and going home with a beautiful assortment that you DIDN’T have to make. This year I’m lucky enough to have two exchanges to go to. My mom and I made a batch of a new recipe yesterday. They turned out delicious, and they were very simple. Here it is (I found it on Food.com).

Buttery Sugar Cookies

INGREDIENTS
COOKIES
1 cup butter, softened ( no substitutes)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract (I didn’t have any so I doubled the vanilla)
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

FROSTING
2 cups sifted confectioners’ sugar ( the sugar must be sifted)
1 tablespoon milk ( adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup (I left this out…mine was rock hard. I guess it’s been in the cabinet for a while!)
1/4 teaspoon almond extract ( can use 1/2 teaspoon vanilla in place of the almond)
food coloring ( use your choice of colours)

Directions

For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.

In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.

Cover bowl with plastic wrap and chill for 2 hours.

Set oven to 400°F.

Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).

On a very lightly floured surface roll out the dough into about 1/4-inch thick

Cut into desired shapes using cookie cutters.

Place cookies 2-inches apart on cookie sheet.

Bake 4-6 minutes.

Remove cookies to wire racks to cool completely before icing.

For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).

Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).

Divide into as many separate bowls as you wish for different colours.

Add in food colouring until desired intensity is achieved.

Paint the icing over the cookies using a brush, or dip edges of cookies into icing.

Allow to set on waxed paper.

As you can see, I didn’t add food coloring, and I placed a pecan in the center of each cookie. YUM!
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Lindsay

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