- 1 1/2 cups [300 g] sugar
- 1 cup [225 g] butter, softened
- 3/4 cup [190 mL] sour cream
- 2 eggs
- 2 teaspoons [10 mL] almond extract
- 1 teaspoon [5 mL] vanilla
- 4 1/3 cups [605 g] all-purpose flour
- 1 teaspoon [5 mL] baking powder
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
Frosting
- 2 cups [500 mL] icing sugar
- 2 tablespoons [30 mL] milk
- 1 tablespoon [15 mL] light corn syrup
- 1 tablespoon [15 mL] almond extract
- Green and red food coloring [optional]
|
- Into a large bowl, beat togehter sugar and softened butter until light and foamy.
- Mix in sour cream, eggs, almond extract and vanilla, then beat until smooth.
- Mix together flour, baking powder, baking soda and salt.
- Add dry ingredients to first mixture; beat until until well blended, no more.
- Divide dough into 4 equal parts; roll each part into a ball.
- Wrap each ball of dough into plastic wrap; refrigerate for at least 3 hours.
- Into a small bowl, mix together frosting icing sugar, milk, corn syrup and almond extract until smooth.
- Cover and refrigerate frosting for up to 3 days.
- When ready to bake the cookies, preheat oven to 375°F [190°C].
- Onto a floured surface, roll one part of dough at a time until 1/4-inch [6-mm] thick.
- Using 2 1/2-inch [6.4-cm] cookie cutters, Christmas shapes if desired, cut approximately 12 cookies.
- Arrange cookies, 2 inches [5 cm] apart onto an ungreased cookie sheet.
- Bake cookies into preheated oven for approximately 7 to 8 minutes, until firm and golden underneath.
- Transfer done cookies onto a wire rack; leave to cool completely.
- Repeat proceedings with remaining dough.
- *If desired, evenly spoon frosting into 3 small bowls.
- Leaving one part white, color one part of remaining frosting green and the other red.
- Frost cookies with white frosting or 1/3 white, 1/3 green and 1/3 red frosting if desired.
|
