Sarah wanted to make cut-out sugar cookies for Easter this year but we were almost done mixing everything together when I noticed this recipe was for "drop" sugar cookies. :( So, we baked the first batch of cookies as directed and then tried kneading flour into the dough, a little at a time, to make the dough stiff enough to roll-out. This hasn't worked out so well for me in the past, but this recipe was great for it.
1 c. butter (softened)
3/4 c. sugar
2 eggs (I substitute 1/2 of the eggs with egg whites)
(For a double batch I used 2 whole eggs + 4 egg whites)
1 t. vanilla extract
1/2 t. almond extract
2 c. flour
1 t. cream of tartar (try a little less, maybe 3/4 t.)
1/2 t. baking soda
1/4 t. salt
1/4 t. ground nutmeg (I halved this amount)
In a large mixing bowl, seriously, a large one if you are doubling this recipe! ;) Cream butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extract.
Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 350 degrees for 8-10 mins. or until light brown. Remove to wire racks to cool.
Buttercream Frosting: (Wilton Recipe)
1/2 c. white Crisco
1/2 c. butter or margarine
1 t. clear vanilla extract
1/2 t. almond extract
4 c. (sifted) confectioners' sugar (1 lb.)
2 Tbsp. milk
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.
Makes 3 cups.
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