Classic Sugar Cookies (Cookie Exchange Quantity)

 

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

4

cups powdered sugar

1/4

cup water

1/4

cup light corn syrup

1

teaspoon almond extract

Food colors, as desired

Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired

Betty Crocker® decorating icing (in 4.25-oz tubes), if desired

Flaked coconut, if desired

• 1 In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 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°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.