Flower Sugar Cookies
Flower Sugar Cookies recipe
Yield
24 servingsPrep
140 minCook
8 minReady
150 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 ½ | cups |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 355 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
Directions
In a mixing bowl, cream butter and sugar.
Add egg and extracts; mix well.
Combine flour, baking soda and cream of tartar; add to creamed mixture and mix well.
Shape into a ball.
Chill for 1 to 2 hours.
On a lightly floured surface, roll out dough to ⅛ inch thickness; cut into flowers, or desired shapes.
Place on greased baking sheets.
Bake at 375℉ (190℃) F for 6 to 8 minutes or until edges are light brown.
Cool on wire racks.
Decorate with icing if desired.
