Cookie Bookie

Frosted Cut-Out Sugar Cookies

1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or in the freezer for a few months.  Or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (about 1/4-inch). Cut the dough into shapes. Place the cookies on an ungreased baking sheet. Bake for 7-8 minutes. Don’t overbake - the cookies won’t appear browned on top when they are done baking, they will be very lightly browned on bottom.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month.

Made 32 small heart cut-outs.

Favorite Basic Frosting

1 cup (2 sticks) butter, softened to room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

2-3 tablespoons whipping cream

In a large mixing bowl, whip together the powdered sugar and softened butter until combined. Add vanilla extract and almond extract and mix until combined.  Very slowly, add a little bit of whipping cream at a time until desired consistency is reached. If desired, add a few drops of food coloring.