CHRISTMAS ALL BUTTER SUGAR COOKIES

Susan Din

By
@spatdi

Not only are they pretty they are delicious too!
Easy to make and they bake up flat, without warping in shape.


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Rating:

Comments:

Serves:

around 4 dozen(depends on thickness and cookie size)

Prep:

1 Hr

Cook:

10 Min

Method:

Bake

Ingredients

COOKIE DOUGH

1 c
real butter
1 c
granulated sugar
1 large
egg
1 tsp
real almond extract
3 c
ap flour
1 1/2 tsp
baking powder(check it's date!!)
1/2 tsp
fine salt (table salt)

DECORATOR FROSTING

2 Tbsp
real butter
1/4 tsp
almond extract
3 c
confectioners sugar
pinch
salt
1-3 Tbsp
milk

Directions Step-By-Step

1
Cream butter and sugar. Add in egg and almond extract. Beat to combine.
2
Add in your flour, salt and baking powder.
Beat till thoroughly mixed.
Turn onto a piece of plastic wrap, wrap and chill for 30 minutes.
3
Roll out to between 1/8-1/4". I use silicone rolling pin guides-they look like thick rubber bands.
Use a floured cookie cutter of your choice and transfer shapes to a parchment lined cookie sheet. Leave 1-2" between cookies-they don't spread but they will cook more evenly this way.
4
Bake @ 350 on parchment lined cookie sheets for 8-12 minutes, depending how you like your cookies.

I prefer mine somewhat crisp(they will soften a tad after being decorated), so I bake mine till they are not colored much on top, but the bottoms are golden.

Allow to sit on cookie sheet for 5 minutes, then remove to a cooling rack.
5
DECORATOR FROSTING

I don't like the taste of Royal Icing which is traditionally used for decorating cookies.
I use this modified version of buttercream and it hardens well...and tastes delicious!

Beat butter, almond extract, salt and 1 TBSP milk until combined.
Add all the powdered sugar, and then begin adding more milk as needed, a tsp at a time until you get a good piping consistancy. You can adjust as needed adding more powdered sugar or milk.

I tinted mine lightly with Wiltons cornflower blue gel colors.

Using a 12" decorating bag and a #3 round decorating tip to pipe the lines on the snowflake.

I piped straight from tip to tip first.

Then place a dot in the center, at the intersection of the lines.

Then begin making side lines to each arm of your snowflake.

After piping the snowflake, I gently turn it over in a small shallow bowl of white sparkling sugar, giving it a light "sparkle".

Allow to dry/harden on a sheet pan.

Pack in an air tight container, stacked with wax paper between layers.

Cookies stay fresh for several days at room temperature.

You can bake the cookies ahead and freeze them undecorated in airtight containers.
Then decorate when desired.

No need to defrost, you can begin decorating frozen cookies.
Just be sure to leave the container open as cookies come to room temperature, so they don't create condensation in the container.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Heirloom