Janet's powdered sugar cookies

Yield: 4 To 5 dozen

Measure Ingredient
1½ cup Powdered sugar
1 cup Butter *
1 \N Egg
1 teaspoon Vanilla flavoring
½ teaspoon Almond flavoring
2½ cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Cream of tartar
1 cup Sifted powdered sugar
1 tablespoon (To 2) milk, water or cream
½ teaspoon Vanilla

AMERICAN MEASUREMENTS

THIN POWDERED SUGAR ICING

* Use real butter or stick margarine NOT SPREAD. Do not substitute reduced fat spread, their higher water content often yields less-satisfactory results.

These are soft cookies and are great for decorating or holidays.

COOKIES: With an electric mixer of wooden spoon, cream sugar and butter together until creamy. Add egg, vanilla, almond, flour, baking soda and cream of tartar. Mix until thoroughly combined. Chill this dough at least 3 hours.

Preheat oven to 350 degrees F. Roll out dough ⅛-inch thick and cut cookies into shapes, then bake 8 to 10 minutes. Cool the cookies and coat with icing. Makes 4 to 5 dozen cookies.

ICING: Mix the powdered sugar, milk and vanilla until smooth.

Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 04 Dec 97 Posted to Bakery-Shoppe Digest V1 #459 by Rachel Spence <rspence@...> on Dec 18, 1997

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