CHRISTMAS ALL BUTTER SUGAR COOKIES
Easy to make and they bake up flat, without warping in shape.
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- 1 c
- real butter
- 1 c
- granulated sugar
- 1 large
- 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)
- 2 Tbsp
- real butter
- 1/4 tsp
- almond extract
- 3 c
- confectioners sugar
- 1-3 Tbsp
1Cream butter and sugar. Add in egg and almond extract. Beat to combine.
2Add in your flour, salt and baking powder.
Beat till thoroughly mixed.
Turn onto a piece of plastic wrap, wrap and chill for 30 minutes.
3Roll 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.
4Bake @ 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.
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.