Delilah's Frosted Cut-Out Sugar Cookies
I've finally found the perfect sugar cookie recipe (well, with some modifications -- thank you, helpmecook82). These cookies taste great, have a wonderfully soft texture, and retain their shape (they do not blow up and lose their shape like other cookie cut-out recipes). Also, the icing is perfect! It tastes great and hardens so that you can actually stack the cookies on top of each other (you do need to wait a few hours for it to harden).
The modifications I did were that I used 3 cups of flour, instead of 2 1/2, I used 1/2 teaspoon salt instead of a full teaspoon, and I used 3/4 teaspoon of vanilla and 1/4 teaspoon of almond extract. I also let the dough sit overnight in the refrigerator because otherwise I found it to be too sticky to work with. When the time came to roll out the dough, I found the dough to be extremely easy to work with. I baked the cookies at 350 for 9 minutes. They were still a little soft when I took them out. When I frosted them, I simply used a pastry brush and "painted" the icing on the cookies. It was super easy. Thanks for the great recipe!
1 user found this review helpful
Dec. 29, 2013