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 egg
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.

Icing:
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 immediately.