The One True Sugar Cookie

February... Valentine's day! Yea... a couple of years ago I was in a student ward, and right before Valentine's day, Sister Hatch (the wife to one of the bishopric members) had a Valentine making and cookie decorating activity at her house... but her cookies were AMAZING... maybe it was the cream or maybe the almond extract... but they are great... hope you guys enjoy them too!!

The One True Sugar Cookie

1 cup butter softened
1 cup sugar
1 egg
2 tsp. vanilla
1/2 tsp. almond extract
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 cup cream, sour cream or buttermilk (I have used yogurt here instead also!)
3 Tbsp. corn starch
3 cups flour (add 2 Tbsp. extra flour for rainy humid weather)

Cream butter and sugar until light and fluffy.  Add egg, vanilla, almond extract, salt and baking powder--mix till well combined with mixer on low.  Add half the cream and then the corn starch, followed by half the flour.  Add remaining cream and flour--mixing till just incorporated.  Divide dough int 2 flattened balls, cover in plastic and refrigerate for at least an hour. 

Later that day.....

Roll out chilled dough to desired thickness on generously floured surface.  Loosen dough from counter by sliding a spatula under dough before cutting shapes.  (trick for easy release)  Cut into shapes, dust off excess flour and bake on greased cookie sheet for 8 to 10 minutes at 350 degrees.  Cookies should be set but not browned.  Cool on pan 5 minutes then move to a cooling rack.

Frosting            

       

1/3 cup butter, softened not melted
4 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla
1 tsp. almond extract
pinch of salt

Cream butter slowly with powdered sugar.  Add milk and continue beating. Add vanilla, almond extract and salt.  You can add extra milk to make frosting a spreadable consistency. 

Icing

1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1/2 tsp. almond extract
pinch of salt (...unless, again, that you are me)
4 cups powdered sugar

Heat butter in saucepan and stir until melted.  Remove from heat and add milk, vanilla, extract and salt.  Whisk in powdered sugar 1 cup at a time until smooth.  (Whisk food coloring in after powdered sugar if adding).  Keep icing slightly warm while you frost cookies for best glisten.  You can return pan to heat and whisk for 10 to 20 seconds.