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Monogrammed Sugar Cookies Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
5 Dozen Cookies Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
5 Dozen Cookies Servings
$ /Serving

Monogrammed Sugar Cookies Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
5 Dozen Cookies Servings
$ /Serving

Ingredients

  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 tablespoons granulated sugar, for sprinkling
  • 3 egg whites
  • 1 lb confectioners' sugar
  • 1/8 teaspoon cream of tartar

Preparation

In a bowl, cream together the 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 tarter; 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, sugar, and cream of tarter. 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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Preparation

In a bowl, cream together the 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 tarter; 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, sugar, and cream of tarter. 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product