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Monogrammed Sugar Cookies Recipe by Paula Deen

Easy Level
30 MIN 20 Prep + 10 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 20 Prep + 10 Cook
60 Servings
$ /Serving

Monogrammed Sugar Cookies Recipe by Paula Deen

Easy Level
30 MIN 20 Prep + 10 Cook
60 Servings
$ /Serving

Ingredients

  • 1 lb box confectioner's sugar, plus 1 1/2 cups sifted
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 tablespoons granulated sugar, for sprinkling
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • food coloring, optional

Preparation

In a bowl, cream together 1 1/2 cups confectioner's sugar, granulated sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

 

Preheat the oven to 350 °F.

 

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

 

Royal Icing:

In a medium bowl, combine egg whites, 1 box confectioner's sugar, and cream of tartar. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

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