Cut-Out Sugar Cookies
SUBMITTED by Deb Rohrer, LDN Food Editor
½ cup butter, softened
½ cup margarine, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
In mixing bowl; cream together butter,
margarine, sugar, egg, vanilla and almond extract. Blend in
flour, soda, and cream of tartar. Cover; chill 2 or 3 hours.
When getting ready to make cookies, let dough sit on counter for
about 30 minutes. Heat oven to 375 degrees. Divide dough in
half. Roll each half 3/ 16 inch thick on lightly covered floured
board. Cut into desired shapes; place on parchment paper covered
baking sheets. Bake until light brown on edge. (don’t over-bake)
Ice cooled cookies.
Note: I’ve found that using butter and
margarine works great. I double this recipe and it will make
about 36 large cut-out cookies.
1 bag powdered sugar
1 tablespoon Wilton meringue powder
½ cup margarine, room temp.
½ cup Crisco shortening
1 teaspoon vanilla
½ teaspoon almond extract
about ½ cup water
Add meringue powder to opened powdered sugar bag; stir slightly.
With electric mixer cream together all ingredients (about 2/3
amount of water) in mixing bowl. Start out on low speed and work
your way up to high speed: scraping sides often. Remember you
can add more water, but can not take it out. Each brand of
powdered sugar can take a different amount of water. Use icing