Recipe by Pat
"A very good sugar cookie with a hint of almond flavor."
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1 1/2 cups
sifted confectioners' sugar
2 1/2 cups
cream of tartar
granulated sugar for decoration
This is exactly the sugar cookie recipe I was looking for. Light, flaky, slightly crisp, but not crunchy. Perfect flavor with the vanilla and almond extracts. This is definitely a keeper for those who like a traditional sugar cookie. For those who like thick, soft cookies, you'll want to try something else.
I tried these at Christmas time this year. They weren't terribly difficult to make and the dough was easy to work with (with a well-floured board and rolling pin), but this recipe only made half the amount I thought it should. The taste was okay--a little bland, but better with frosting. They also spread too much during baking, and did not hold their shape very well at all! I don't think I'll make these again; they're just too bland and crumbly. I've tried several sugar cookie recipes from this website, and one of the reviewers said she'd stick to the recipe in BHG for sugar cookie cutouts. Then I tried that recipe as well. I agree with her 100%--BHG's were exactly right, just what I was looking for!
Good recipe- just have to adjust the baking time and temp. Mine were browning around the edges after 5 minutes, making them too crunchy and hard. Sugar cookies should be tender and soft, in my opinion. After turning down the heat to 350 and baking for only 6 minutes, these were perfect. I prefer sugar cookies using powdered sugar instead of granulated- I think it makes them more soft and tender. Frosted with luscious buttercream frosting from this site.
This is the best sugar cookie recipe ever! Until I found this recipe my cookies came out dry and flavorless. I didn't have almond extract so I only used vanilla extract which I added a little extra. I also Rolled the dough between wax paper to avoid excess flour to dry them out. These cookies are fabulous!
I have been making this recipe for over 40 yrs it is the favorite of all who taste them...they are so crisp yet tender and I think the powered sugar makes all the difference....I make about 4 batches every holiday season and they are the first to go,
Perfect recipe! These made the perfect cookies--soft without being chewy, with a lovely melt-in-your-mouth texture. I topped with buttercream icing and they were terrific, I love the almond flavor. I'm not sure why some have had problems with this recipe but I would say to make sure the powdered sugar you measure is already sifted, rather than taking a cup and a half of packed powdered sugar and THEN sifting it, or you could end up with too much. And to keep them soft make sure you don't roll them out too thin, these do need to be rolled out a bit thicker than most sugar cookies. The only problem I had was that this didn't make anywhere NEAR as many cookies as the recipe said it would, but the ones I did have were fabulous!
My mother has made these cookies for years. They are my favorite sugar cookies. I love the hint of almond flavoring. You can also shape this dough in to a log, wrap, chill, and use as a slice and bake cookie. Dip the tops in color tinted sugar--and you have an easy treat for the kids! I also don't think you can really get 5 dozen out of this recipe--unless you roll them out super thin. I usually get about 3 dozen.
This is the best cookie recipe. I use this for my personal cooking and for my 8th grade Home Economics classes. The powdered sugar in the recipe makes the dough easy to work with and the students can roll the dough many times without it becoming stiff.
I always chill the cookie dough over-night for my classes, but it can be placed in the freezer for 15 minutes and will roll out o.k. If it is too stiff to roll when you remove it on day two, pop it in the microwave for 15 seconds so it is workable. (You may have to do this a couple of times.) I work with a small amount of dough at a time and leave the rest in the refrigerator. After it has been rolled once, push the left-overs back together and roll again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mary's Sugar Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 29
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