Soft Almond Sugar Cookies

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Way to go with posting all the holiday stuff two days before Christmas, Sara.

I know that’s what you’re all thinking.

Don’t lie.

But I’m just now getting to it because 1. I was waiting until I got back to Vegas so I could bake with my mom and 2. I decided not to bake at home since I’m the only one there to eat all of this stuff.

That’s my excuse(s) and I’m sticking to it (them)!

But on the bright side, these are the best sugar cookies I’ve ever had.  I know that you’ve seen that phrase a sickeningly obnoxious amount of times on Pinterest but this is the for real truth.  I mean it!

They’re soft and biscuity and not to sweet and almondy and just plain delicious and the frosting is perfect okay?  So just take my word for it and make them, OKAY?!

Okay.

Also, I’m posting two different recipes for frosting.  The first is Royal Frosting and you use it to outline your cookies so the flood icing (second recipe) does not spill over the sides and give you a huge headache-y mess.  Just outline your cookies and designs with the royal icing (the thick white icing in my pictures) and fill it in with the colored flood icing and sprinkles and stuff.  Just add some food coloring to your flood icing to make a bunch of pretty colors and have fun!  Also, I recommend you use these kinds of bottles…

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…to spread your flood icing on your cookie.  It makes your life sooooo much easier, I swear.  You can get these at Michael’s in the baking section and probably at other grocery/baking stores.  Use a pastry bag (or plastic bag) and small round tip to outline the royal icing.

If you have any questions for me about these cookies, feel free to ask!  I have become an expert.

Cookies:

1 1/3 c. butter

1 1/2 c. sugar

3/4 c. buttermilk

2 eggs

1 Tbs. vanilla extract

1 1/2 tsp. almond extract (if you’re allergic, you can just leave this out!)

5 1/2 c. AP flour

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

In a bowl, combine butter and sugar until creamy.  Add the buttermilk, eggs, and extracts.  It will look kind of curdy and gross, but don’t worry.  Combine all of your dry ingredients and add to the wet mixture in 3-4 stages.  If the dough is too runny, add more flour.  If it seems good and sturdy at 5 cups of flour, just stop there.  Seal the finished dough in plastic wrap and refrigerate for 2 hours or more.

Roll the dough about 1/4 in. thick on a floured surface and use cookie cutters to make your favorite shapes.  I recommend rolling in batches and keeping unused dough in the fridge because when this gets warm, it becomes a huge mess.  Lay your cut out cookies on a parchment paper lined baking sheet and refrigerate for 5 minutes.  Bake them for 8-12 minutes at 350*.  They should be slightly browned around the edges and when you press them, they will feel soft.  Let them cool before frosting them!  *The time it takes to bake them depends on the size of your cookie cutter(s) and the thickness you roll out the dough*.

Royal Icing:

1/4 c. meringue powder or dried powdered egg whites

1/2 c. water

3 3/4 (1 lb.) powdered sugar

2 tsp. light corn syrup

1/4 tsp. vanilla extract

1/4 tsp. almond extract (use vanilla if allergic)

Combine water and meringue powder (dried egg whites) and mix until frothy.  Add the rest of the ingredients and beat for about 6-8 minutes or until thick and stiff.  It should not be runny!  Outline the cookies using a pastry bag and small round tip.

Flood Icing:

1 c. powdered sugar

1 Tbs. milk

2 tsp. light corn syrup

1/4 tsp. vanilla extract

1/4 tsp. almond extract (or vanilla)

Combine ingredients together with a whisk.  It should be the consistency of syrup.  Add more milk if it is too thick.  Add food coloring and put in bottles!  You can do as many or as little colors as you like.  We did dark green, light green, red, blue, and white.  I think we ended up making about 4 recipes of this for our cookies, but we had a bit leftover so I would start with maybe 2 or 3 batches and add more if needed.

Then just fill the outline of your designs with icing!  And add sprinkles or whatever else you like.  We used some black gel frosting from the store to make small designs on our cookies.  But be careful not to add too much or there will be a funky taste.  Which is bad joo joo.

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Aren’t they just so cute and happy?  These are a few of my favorites.  But we had some real gems.

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Merry Christmas!  I hope you all have a wonderful holiday with your families.  P.S. These cookies would be good for any holiday in any shape!

XOXO Sara

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