Valentine Sugar Cookies

Soft sugar cookies with almond, cherry, and peppermint flavored icing.

These sugar cookies are a true winner.  I have used this recipe time and time again for various holiday.  The original recipe comes from the Betty Crocker Cooky Book published in1963.  If you ever see this at a garage sale or used book store I would highly recommend you pick it up.  The Cooky Book is a great resource of recipes as well as a fabulous retro experience full of groovy holiday ideas.

1963 Betty Crocker Cooky book

Mary's Sugar Cookies

• 1 1/2  cups sifted confectioners sugar
• 1 cup butter
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups flour
• 1 teaspoon baking soda 
• 1 teaspoon cream of tartar

Cream sugar and butter together.  Add egg and flavorings, mix thoroughly. Stir dry ingredients together and mix in.  Refrigerate 2-3 hours. 
Heat oven to 375 degrees. Divide dough in half and roll 3/16" thick on lightly floured board. Cut with cookie cutter and bake on parchment paper on baking sheet for 6-8 minutes or until delicately golden.
Makes 4 dozen 3" cookies.

Icing

• 1 cup confectioners sugar 
• 2-4 teaspoons of water (add slowly 1 teaspoon at a time to proper consistency)  

I use food color gels for different colors.  These gels work differently than regular food coloring making it possible to get vibrant colors with just a few drops and without thinning the icing.  For flavoring I use LorAnn Oils. These oils are highly concentrated and come in a multitude of flavors, just a drop or two will do.  Spread icing on cookies and dust with sprinkles or sanding sugar while icing is still wet. Allow icing to dry for at least 8 hours.

Happy Valentines Day!