What You Need:
For the Cookies:
5 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp. salt
1 cup (unsalted) butter, at room temperature
1/2 cup (granulated) sugar
2 cups powdered sugar
2 tsp. vanilla
1 tsp. almond extract
1 1/2 cups sour cream
For the Icing:
1 - 8oz. block cream cheese (at room temperature)
1/2 cup (1 stick) butter (at room temperature)
4 cups (approx. 1 pound) powdered sugar
Yield: 4-6 dozen 2" cookies
Preheat oven to 325-degrees (F).
Add eggs, one at a time, and mix well after each addition. Add vanilla and almond extract.
Add two cups of the flour, mixing until just combined.
Take half of the dough out of the bowl -- the dough will be sticky!! think biscuit dough.
Sprinkle more flour on top of the dough. Gently shape into a disk to roll. (It does not have to be perfectly round or even.)
While the cookies cool, make the icing.
Now, if you're making these for young kids, I'd say just go with a regular butter/shortening buttercream. They want that sweet-sweet-sweetness. However, I do not love that overly sweet stuff. (I'm more of a cake girl than an icing girl.) So, I chose to make some cream cheese icing for these.
cupcake swirl). Hold the bag so that the tip is straight up from the cookie. The back of the bag is towards the ceiling.
Start in the center of the cookie, and swirl the icing outwards.
Click the Links Below to See:
My Favorite Roll-out Sugar Cookie Recipe
Chocolate Sugar Cookie Recipe
More Valentine's Day Treat Ideas