It was an absolute treat to make the favors for my sister-in-law’s bridal shower on Saturday!
I started by mixing up a few batches of my favorite sugar cookie recipe.
Projects like this really aren’t that impossible, even with my little Noah taking up most of my time. It just takes a little planning.
I made the cookies early in the week and froze them. Then, on Thursday, I let them thaw, made my frosting (which always takes longer than I think it will), and got to work. I could only do the outlining and flooding (all of the white), because they would have to dry overnight. On Friday I did the detail work. Sweet Noah did me a huge favor that day and took an extremely long nap. It made all the difference.
Cookies like these that have a high butterfat content stay fresh for quite a while. So you don’t have to worry about them getting stale if they’re going to be out for a couple of days.
I’ve raved about this sugar cookie recipe before, and I can’t say enough how perfect it is for cookie cutters. The almond extract is that extra little bit of flavor that makes all the difference.
My Favorite Sugar Cookies
printer friendly recipe
1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 ½ teaspoons almond extract
1 teaspoon vanilla
1 teaspoon salt
2 ½ cups sifted flour
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.
Roll to ¼ inch 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.
If you want a royal icing recipe go here.