Around Christmastime, everybody needs to bake and decorate sugar cookies with children in fun aprons amidst Christmas carols and laughter. These cookies are the perfect treat for cookie swaps, parties, and gifts. Everyone loves iced sugar cookies and the memories they evoke. This is my favorite butter cookie recipe because it is very easy to prepare, is delicious, cuts out perfectly, keeps its shape when baked, and is not too sweet when iced. It is just perfect when iced with a fondant petit four icing. So turn on some music, get some children in aprons, and add cookie dough, cookie cutters, icing, and sprinkles. Stir until laughing and having fun. This recipe yields many memories as well as some pretty delicious cookies.
BUTTER SUGAR COOKIES
2 sticks butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2½ cups all-purpose flour
¼ teaspoon salt
With mixer, cream butter and sugar; add egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Shape dough into 3 balls, wrap in plastic wrap, and chill for 1 hour. Preheat oven to 375 degrees. Remove dough, 1 ball at a time, and roll to ¼ to ½ inch thick. Cut into desired shapes. Place on a parchment-lined baking sheet, and bake for 9-10 minutes. Cool on wire rack. Ice with Fondant Icing and decorate with icing and sprinkles and dragées.
Yield: about 2 dozen cookies
Fondant Icing
1/8 cup milk
3 tablespoons solid shortening
1/8 teaspoon salt
1½ teaspoons clear vanilla
1½ teaspoons butter flavoring
1/8 teaspoon almond extract
1 (2-pound) bag confectioners’ sugar
In glass bowl, heat milk, shortening, and salt in microwave until melted and warm. Pour into mixing bowl and add vanilla, butter flavoring, and almond extract. Beat in sugar until creamy. If desired, add food coloring to icing placed in separate bowls. Thin with warm milk. With a pastry brush, smooth over cookies on a wire rack placed over wax paper to catch drips. Decorate with piped icing, sprinkles, and dragées. Icing will freeze in air-tight container. Thaw at room temperature before using.
Yield: about 5 cups
