Sugar Cookie Cut-Outs

These are the same sugar cookies my Mom always makes- they use powdered sugar instead of granulated.  This makes a softer cookie.  I think I rolled mine a little too thin- they were too delicate and browned too much around the edges, but they were still yummy, especially with some butter frosting!  Merry Christmas.  :)

Soft Sugar Cookies

from Betty Crocker's Cookbook

1 cup butter, softened

1 1/2 cups sifted confectioners' sugar

1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

1.In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.

2.Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets.

3.Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Frost, if desired.
 
Butter Frosting
 
1/2 cup salted butter, softened
1 pound powdered sugar (3 3/4 cups)
1 teaspoon vanilla extract
2-3 tablespoons milk

Cream butter, powderes sugar, vanilla, and milk together until smooth and creamy.  Add more or less milk to get the desired spreading consistency. 

*Makes enough to frost the sugar cookie recipe above.

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