So, the last time I made sugar cookies, I was proud of myself, but I definitely saw room for improvement. After reading multiple posts over the last year and recognizing where I went wrong in the past, I decided to give these sugar cookies another try.
My B.F.F. and ‘adopted sister’ K was celebrating her 27th birthday and had recently had a baby. Additionally, another of the sous chef and I’s friend’s had a baby as well shortly after K. I thought each of them was HIGHLY deserving a sweet treat delivered by their postman. Getting packages in the mail is FUN!
After a good deal of planning and thinking out how I would get these cookies to these sweet girls, I moved forward in my execution of the project :)
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.
I also used Annie’s terrific tutorial on decorating with royal icing. I still have some perfecting to do, but I was decently proud of myself for what I was able to accomplish :) The tricky part was getting ready to ship these cookies off to other states and trusting USPS with them! I didn’t spend 2 days on these delicious and beautiful cookies only for them to break, right?! So I packaged them VERY well and wrapped each cookie in a baggie. Our friends in Louisiana received them in OK condition as the picture at the top of this posts displays.