Brooke's Sugar Cookies

For years Brooke was always disappointed at how our sugar cookies turned into blobs when we cooked them. She finally did some research in 2011 and came up with this recipe that produces pretty cookies that are fit for decorating. I clipped the frosting recipe from the newspaper.  If you sift the powdered sugar the frosting comes out nice and smooth.  I hate sifting so I rarely do it.

Ingredients

3 C flour

1 tsp. baking powder

1 C butter, room temperature

1 C sugar

1 large egg

1 tsp. vanilla

1 tsp. almond extract

Instructions

Mix butter and sugar until smooth.  Add the eggs, vanilla and almond extract.  Add in the flour and baking powder. Don't over mix. Refrigerate dough for two hours then roll and cut into shapes. Cookies bake best on silicone mats.  Bake at 350° for 9 minutes.  Cool then frost.  You can freeze these cookies for several weeks.

Idiot-Proof Frosting

Ingredients

1/2 C butter, room temperature

3 C powdered sugar

3 Tbs. milk

1 tsp. vanilla

1 tsp almond extract

Instructions

Beat butter until smooth.  Add two cups of sugar and beat until mixed.  Add milk, vanilla, and almond extract. Add remaining powdered sugar.