It wouldn’t be a holiday if I didn’t bring out the cookie cutters, and make my favorite simple sugar cookie recipe.
Every holiday at my house is celebrated with an array of yummy sugar cookies decorated for the season. Whether it is Halloween, Thanksgiving, Christmas or Valentine’s Day my grandchildren know the cookie jar will be filled with these colorful treats.
My grandmother passed this recipe down to my mother and the only change we have made over the years was to use the addition of the Butter Flavored Crisco. Grandma made hers with real butter, which you can too, but I have found they stay softer with the Butter Flavored Crisco. My grandma’s kitchen always smelled like sugar and almond and every time I make these cookies I am taken back to the comfort of her cozy kitchen.
I hope this recipe will become a family tradition at your house as it is at mine. Enjoy!
- 1 cup Butter Flavored Crisco
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 3 1/4 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sifted confectioners' sugar
- 1-2 tablespoon milk
- 1 tablespoon light corn syrup
- 1/4 teaspoon almond extract
- Food coloring of your choice
- In a large bowl sift together flour, baking soda, baking powder and salt and set aside.
- In a large mixing bowl cream together Butter Flavored Crisco with sugar, eggs and almond extract until light and fluffy.
- Gradually stir in flour mixture into to creamed butter until well blended.
- Separate dough into to small balls and wrap with plastic wrap. Chill for two hours.
- Set oven to 350 degrees. Line cookie sheets with parchment paper.
- On a lightly floured surface roll each dough ball out until 1/4 inch thick. Cut into desired shapes and place on lined cookie sheets.
- Bake 5 - 7 minutes or until edges start to turn a light brown.
- Remove cookies and cool on wire rack.
- In a small bowl combine confectioners' sugar with 1 tablespoon of milk. You may need to add more milk until it is at a spreading consistency.
- Beat in corn syrup and almond extract until frosting is smooth and glossy. If the frosting is to thick add a little bit more corn syrup until it is a spreading consistency.
- Divide frosting into separate bowl and color as desired.
- Spread frosting on cooled cookies and let set until frosting is hard.
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