Don’t you hate it when you are all excited to bake a rolled sugar cookie only to stop in the middle of everything because you have to chill the dough in the refrigerator for an hour or so? I know I do, which is why I was so happy to find this recipe in Sugarbelle‘s site and tweak it to my liking. I hope you’ll like it too. If you have kids at home, you may want to have them join in the fun. Let the kids choose their favorite cutter shapes and let them have a go at cutting the cookie dough.
1 cup softened butter or margarine
1-1/2 cup sifted powdered sugar
1 large egg, slightly beaten
3 tsp almond extract
6 cups all purpose flour (4 cups + 2 cups for dusting or to reach desired consistency)
1 tsp baking powder
1 tsp salt
Preheat oven to 375°.
Sift together 4 cups all purpose flour, baking powder and salt in a bowl. Set aside.
In a mixing bowl, cream together butter/margarine and powdered sugar until light and fluffy.
Add egg and almond extract. Mix until well incorporated.
Slowly add in the flour, baking powder, and salt mixture.
Mix until well incorporated.
Transfer to a clean and well dusted counter top or parchment paper.
Slightly knead to test the consistency. You can slowly add in flour until you reach the consistency that you like.
Let rest for 15 minutes (this beats waiting for 2 hours!).
Roll out to approximately 1/4-inch thick.
Dip cookie cutter in flour before cutting the dough.
Bake for 9-10 minutes or until golden brown.
Allow to cool on wire rack.
Decorate with icing or leave it as is.
Makes approximately 4 dozen cookies (depending on the cookie cutter size).
Store in a well-sealed container.
If you want a chocolate cookie flavor, simply substitute 1/2 cup of flour with 1/2 cup powdered baking chocolate.