Monogrammed Sugar Cookies
By Paula Deen
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Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 20
Ingredients
- 1 lb box plus 1 1/2 cups sifted confectioner's sugar
- 1 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 tablespoons for sprinkling granulated sugar
- 3 egg whites
- 1/8 teaspoon cream of tartar
- optional food coloring
Directions
In a bowl, cream together 1 1/2 cups confectioner’s sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda and 1 teaspoon cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
Preheat the oven to 350 °F.
Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.
Royal Icing:
In a medium bowl, combine egg whites, 1 box confectioner’s sugar, and cream of tartar. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.