There were no cookies in the apartment, so darn, I had to make some. I went back to Paula Deen to supply me with these sweet sugar cookies. The combination of Almond and Vanilla is DELICIOUS! Instead of making cut-outs I just rolled the dough into balls and flattened them with a fork, like you do with peanut butter cookies. Only you press it once instead of twice, or else they flatten too much and burn the edges. 10 minoutes in the oven makes perfectly soft cookies, 14 minutes makes crispier ones.
Ingredients
1 1/2 cups confectioners' sugar, sifted
1 cup (2 sticks) butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Royal Icing, recipe follows
Directions
In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
Preheat the oven to 350 degrees F.
Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.
http://www.foodnetwork.com/recipes/paula-deen/monogrammed-sugar-cookies-recipe/index.html
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