Yield: 5 dozen
- 1 1/2 cups unsalted butter
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- Cookie Icing
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings, beating well.
- Combine flour, salt, and baking powder; gradually add to creamed mixture, mixing well after each addition. Divide dough into 4 equal portions. Cover and chill dough 1 hour.
- Roll one portion of dough to 1/8-inch thickness on a lightly floured surface. Cut dough into rounds with a 2 1/2-inch cookie cutter. Place cookies on ungreased baking sheets. Bake at 400° for 6 minutes or until edges are lightly browned. Cool on a wire rack. Repeat procedure with remaining dough.
- Spoon icing into a pastry bag with a round tip. Monogram each cookie with bride's and groom's initials.
- Note: Monogrammed cookies may be frozen in single layers on baking sheets and thawed when ready to use.
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