Mom's Sugar Cookies

Great!!!!!

Yields:	2 dozen
Rating:
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	Preparation	25 minutes
	Cooking	10 minutes
	Ready In	2 hours

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Ingredients

1	cup	butter, unsalted	softened
1 1/2	cups	powdered sugar
1	each	egg
1	teaspoon	vanilla extract
1/2	teaspoon	almond extract
2 1/2	cups	flour, all-purpose
1	teaspoon	baking soda
1	teaspoon	cream of tartar

Frosting
8	ounces	cream cheese	softened
2	cups	powdered sugar
1/4	teaspoon	vanilla extract
1	x	milk
1	x	food coloring

Directions

Cream butter, sugar, egg, vanilla and almond extract in large mixer bowl until light and fluffy.

Beat in flour, baking soda and cream of tartar until mixed.

Divide dough in half. Cover and refrigerate dough 2 to 3 hours.

Heat oven to 350 degrees. Have lightly greased baking sheets ready.

Roll out half of dough on lightly floured surface to almost 1/4 Use cookie cutters to cut out desired shapes.

Place cookies 2 inches apart on prepared baking sheets.

Bake until light brown on edges, 7 to 8 minutes.

Cool on wire racks.

For frosting, beat cream cheese, sugar and vanilla in small Beat in milk until spreading consistency. Add food coloring as desired.

Use frosting to decorate cookies. Let stand until frosting sets.

Reviews

Great!!!!!
over 5 years ago

the best ever !!!!! thank you..my family loves these and the dough is very easy to handle.
over 6 years ago

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Member Review

Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.

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