Basic Sugar Cookies and Basic Almond Buttercream Frosting Recipe
Yield: 24cookies
Prep Time: 20mins
Cook Time: 8mins
Total Time: 28mins
No-spread cut out cookies frosted with a crusting almond buttercream icing
Ingredients
Cookies
6cupsflour
4teaspoonsbaking powder
2cupsbuttersoftened
2cupssugar
2eggs
2teaspoonsvanilla extract
1teaspoonalmond extract
Frosting
2Cupsshortening
1Tablespoonvanilla extract
1teaspoonalmond extract
8Cupspowdered sugar
1/8Cupheavy creammore or less to desired consistency
food coloringif desired
Instructions
Cookies
Preheat oven to 350 degrees.
In the bowl of your mixer cream butter and sugar until smooth.
Beat in extracts and eggs.
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side.
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Frosting
In the bowl of your mixer beat shortening until smooth and creamy.
Mix in vanilla (and almond extract if using).
Add powdered sugar (1 cup at a time) until combined, then add cream and mix until smooth and spreading consistency. Adjust cream to desired frosting thickness