Classic Sugar Cookies

Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!

Makes 8 dozen 3-inch cookies

3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups Gold Medal� all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar

Decorator’s Glaze:
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
Food colors, as desired
Decorations
Betty Crocker� decorating gel (in 0.68-ounce tubes), colored sugar
    and/or decors, if desired
Betty Crocker� decorating icing (in 4.25-ounce tubes), if desired
Flaked coconut, if desired

1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla extract, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.

2. Heat oven to 375 degrees F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.

3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

4. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.

High Altitude (3500-6500 ft) Bake 6 to 7 minutes.

Nutrition Information: 1 Serving: Calories 100 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 9g); Protein 0g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know:
You can divide this recipe in half for a smaller batch of cookies.

Success:
Roll dough to an even thickness by rolling over two wooden dowels or rulers. Use dowels or rulers in the desired thickness, and place them on opposite sides of the dough.

Recipe and photograph provided courtesy of Betty Crocker � 2007 �/TM General Mills All Rights Reserved