I'd seen the idea to make flag cookies for Memorial Day in a few different places, and I thought it'd be perfect! Of course, frosting sugar cookies is challenging enough for kids, much less designing a flag. So I frosted a few flag cookies and let the kids have at it with the others. They really just enjoyed the art of frosting a cookie! But even more than that, they enjoyed eating them! :) Below is the Betty Crocker Recipe we used.
Sugar Cookies
- 1 and 1/2 cups powdered sugar
- 1 cup butter, softened
- 1 tsp. vanilla
- 1/2 tsp almond extract
- 1 large egg
- 2 and 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
Beat powdered sugar, butter, vanilla, almond extract, and egg in a large bowl with an electric mixer on medium speed. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Lightly grease the cookie sheet with shortening or cooking spray (I used parchment paper). Divide dough in half (or in smaller sections). Roll each half 1/4 inch thick on a lightly floured surface. Cut into desired shapes with 2-2 and 1/2 inch cookie cutters. (If you're not frosting the cookies, sprinkle with granulated sugar now.) Place 2 inches apart on the cookie sheet. Bake 7-8 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
Buttercream Frosting
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 and 1/2 tsp. almond extract (original recipe calls for vanilla)
- 1 to 2 Tbs. milk
Mix powdered sugar and butter in a medium bowl an electric mixer on low speed. Stir in almond extract and 1 Tbs. of milk. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. If it's too thick, beat in more milk, adding a few drops at a time. If it becomes too thin, add a small amount of powdered sugar.
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