Sugar Cookies ⅓ cup butter or margarine, softened ⅓ cup shortening (or margarine) ¾ cup sugar 1 tsp baking powder pinch salt 1 egg 1 tsp vanilla extract 2 cups all-purpose flour Beat butter and
Sugar Cookies
- ⅓ cup butter or margarine, softened
- ⅓ cup shortening (or margarine)
- ¾ cup sugar
- 1 tsp baking powder
- pinch salt
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
-
Beat butter and shortening thoroughly with an electric mixer or pastry cutter
-
Add sugar, baking powder and a pinch of salt and mix until well combined
-
Beat in egg and vanilla then as much flour as you can with the electric mixer
-
Stir in the remaining flour
-
Cover and chill for at least 1 hour
-
Preheat oven to 190°C
-
Split the dough in ½ and roll one half at a time
-
Cut out with appropriately shaped cookie cutters
-
Keep the piece you aren’t using in the fridge
-
Bake on ungreased cookie sheets for about 7 to 8 minutes, until edges are firm and bottoms are lightly browned (don’t over cook)
Cookie Icing
This recipe should ice 36 cookies
- 1 cup icing sugar
- 2 tsp milk
- 2 tsp light corn syrup
- ¼ tsp almond extract (you can substitute with vanilla extract)
- 3 drops food coloring` (colour of your choice)
-
In a small bowl, stir together the confectioners’ sugar and milk until smooth
-
Add the corn syrup and almond extract; mix well
-
If icing is too thick, add more corn syrup
-
Divide into separate bowls, and add food coloring to desired intensity
-
Dip cookies or paint them with a brush