http://jensyummyfun.blogspot.com/2009/09/cherry-almond-sugar-cookie.html
1 C Butter room temp (* see note)
1 C Sugar
3 eggs
3 tsp Baking Powder
1/4 + tsp Mexican vanilla (**)
1/4 + tsp almond extract - high quality
4 C flour
Cream all liquids, add flour, do not over mix. Dough will be sticky. Roll out 1/2 inch thick on floured counter space and with cookie cutter cut in any shape you desire. Bake 375 for 9 minutes. These are intended to be thick gourmet cookies. You can roll them thinner if you would like, personally I prefer a big chunky cookie, then I can get away with heaping the frosting in them. Wait until cookies have cooled before piping frosting and best served chilled.
FROSTING
4 1/2 - 5 C powdered sugar
1 tsp Mexican vanilla (**)
3 Tlb milk
4 Tlb pureed maraschino cherries with juices
1/2 tsp almond extract
(*) can also substitute with butter flavored shortening
(**) I am sorry here.... real vanilla is a must! If you do not have it, it is worth finding.
1 C Sugar
3 eggs
3 tsp Baking Powder
1/4 + tsp Mexican vanilla (**)
1/4 + tsp almond extract - high quality
4 C flour
Cream all liquids, add flour, do not over mix. Dough will be sticky. Roll out 1/2 inch thick on floured counter space and with cookie cutter cut in any shape you desire. Bake 375 for 9 minutes. These are intended to be thick gourmet cookies. You can roll them thinner if you would like, personally I prefer a big chunky cookie, then I can get away with heaping the frosting in them. Wait until cookies have cooled before piping frosting and best served chilled.
FROSTING
4 1/2 - 5 C powdered sugar
1 tsp Mexican vanilla (**)
3 Tlb milk
4 Tlb pureed maraschino cherries with juices
1/2 tsp almond extract
(*) can also substitute with butter flavored shortening
(**) I am sorry here.... real vanilla is a must! If you do not have it, it is worth finding.
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