Saturday, September 27, 2014

Mandi Cookies

I named these cookies after my college roommate, who gave me this recipe shortly after I got married.  It's the recipe her grandma always uses to make Christmas cut-out cookies, and I think Mandi said it came from an old Betty Crocker cookbook.  She says if you make a double batch of the cookie dough, you should make a quadruple batch of the icing.

Makes 3-4 dozen cookies, depending on how thick you roll them and how big your cookie cutters are.

Mandi Cookies

1 1/2 C. powdered sugar
1 egg
1/2 tsp almond extract
1 tsp cream of tartar
1 C. butter (2 sticks)
1 tsp. vanilla extract
2 1/2 C. flour
1 tsp. baking soda

Cream sugar and butter.  Add egg, almond extract, and vanilla extract.  Mix thoroughly.  Sift in flour, cream of tartar, and baking soda.  Refrigerate for 2-3 hours.

Heat oven to 375.  Divide dough in half, and keep one half in the fridge while you work with the other half.  Roll on lightly floured surface and cut with cookie cutters.  Place on lightly greased or non-stick cookie sheet.  Bake 7-8 minutes, until delicately golden.  Remove to cooling rack.

Butter Icing

2 1/2 Tbsp softened butter
1 1/2 C. sifted powdered sugar
1 1/2 Tbsp cream or milk
3/4 tsp vanilla extract

Blend butter and sugar together.  Stir in the cream/milk until smooth.  Thin with cream/milk if too thick.

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