Serves: 2
Total Calories: 1,507
* Notes: 1. This recipe in Goodie Promo has exact ingredients. The dough is rolled 1/4 -inch thick cookies are baked 9 to 12 minutes in 350° oven. Yield is 2 1/2 dozen cookies. 2. This recipe in Cookie Creations has exact ingredients. The dough is rolled 1/8 -inch thick cookies are baked 7 to 9 minutes in 375° oven. Yield is 2 1/2 dozen cookies. 3. This recipe in Cookie Cutter Set In Bag (74831) has exact ingredients. The dough is rolled 1/4 -inch thick cookies are baked 7 to 9 minutes in 375° oven. Yield is "about" 3 dozen cookies. 4. This recipe in Heart Cookie Cutters (4180-4) has exact ingredients. The dough is rolled 1/4 -inch thick cookies are baked 9 to 12 minutes in 375° oven. Yield is 3 dozen cookies. 5. This recipe in Cut-Out Cookies has exact ingredients. The dough is rolled 1/8 -inch thick cookies are baked 7 to 9 minutes in 375° oven. Yield is 2 dozen (5-inch) cookies. In a small bowl, stir together flour, baking powder, and salt set aside.
In a large mixer bowl at medium speed, beat 1 cup sugar and butter until creamy. Add eggs, vanilla, and almond extract and beat well. At low speed, beat in flour mixture until well blended. Divide dough into three portions. Cover and chill 1 hour or until firm enough to handle.
Heat oven to 350°. On a lightly floured surface, roll one portion of dough at a time to about 1/4 -inch thickness. Dip heart-shaped cutter in flour and cut cookies. Place cookies 1 inch apart on ungreased baking sheets. Lightly sprinkle with sugar before baking or leave plain and frost after baking.
Bake 9 to 12 minutes until edges are light brown. Cool cookies on wire racks.
Store loosely covered if decorated otherwise, store in an airtight container.
This Rolled Sugar Cookies recipe is from the Recipe Value Pack Cookbook. Download this Cookbook today.
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