Wednesday, December 14, 2011


These cookies were named Rana's Sugar Cookies because my
niece Rana loves them a lot.  I share her fondness for this
simple sugar cookie.

You can find a cookie cutter to suit almost any occasion and
for this batch the snowflake was the choice.

After the cookies are baked, I like to spread them on heavy brown
paper or several layers of newsprint paper to absorb any grease.
It also saves me from having to wash racks which is a good thing.
After they are slightly cooled, decorate with icing and sprinkles.

Tiny bite-size stars are fun to make ... at times a little is perfect.
I arranged the stars close together and drizzled the icing over them
in a random pattern.  Making a star within the star using the
same round decorator tip looks very nice as well.


1 cup butter or margarine, softened
1 ½ cups powdered sugar
1 egg
1 tsp. vanilla
½ tsp. almond extract

In a mixing bowl, combine butter, sugar, egg and flavorings;
beat together thoroughly.

2 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Blend dry ingredients and all to creamed mixture until well blended.
Cover and chill 2 to 3 hours.
Divide dough in half.  Roll each half  ¼ inch thick on lightly floured
surface or parchment paper.  Cut into desired shapes and place on
lightly greased baking sheet.
Bake in preheated 375° oven for 7 to 8 minutes or until light
brown on the edges.
When cool spread with Quick White Icing.

Icing:  Measure 2 cups powdered sugar into bowl.  Moisten with milk
to spreading consistency, about 2 to 3 tablespoons.

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