Sugar Cookies Recipe

This is THE recipe I use for all my cookies and also the same recipe I use in my Cookie Classes. It's taken from the Toba Garret's book which I thought is a real gem.

Although the recipe gives the Glace Icing, I never seem to have much luck with it. So I always use Royal Icing or fondant to decorate the cookies.

Makes: about 20
Preparation time: 30 minutes
Total time: 1 hour (plus chilling time)

1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
3 cups sifted all purpose flour

Glace Icing
3 3/4 cups powdered sugar
6 tablespoons milk
6 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

In a large bowl, cream the butter and sugar with an electric mixer for 2 minutes. Scrape down the bowl. Mix for another 2 minutes. Beat in the egg and vanilla. Beat until well combined.

In a separate bowl, sift together baking powder and flour. Add the flour mixture 1 cup at a time to the butter mixture. Blend in the last cup of flour by hand. Refrigerate the dough until slightly chilled; this will make the dough easier to roll.

Preheat the oven to 350 degrees.

On a floured surface roll out the dough to 1/8-inch thick. Cut cookies with desired cutters. Place cookies on a parchment lined cookie sheet.

Bake for 7 to 9 minutes. Remove from oven and cool.

To prepare the glace, mix the confectioners’ sugar and milk with the electric mixer for 2 minutes. Add the corn syrup and flavorings and mix for 4 additional minutes. Separate the icing into several bowls for different colors.

Ice and decorate cookies as desired and allow to dry. Glace icing requires 12 hours total drying time.

From Dawn Schwanke, Berkley. Adapted from "Creative Cookies: Delicious Decorating for Any Occasion" by Toba Garrett (Sterling, $12.95).