Sugar Cookies with Sprinkles for 4th of July

Roxie's holiday message and a cookie treat from Ever Ready 

Sugar Cookies with Almond Icing

Cook's Notes: The addition of cornstarch to a sugar cookie recipe was a new twist for me. When a recipe calls for cornstarch, it’s basically going to be there to help provide structure to hold the cookies together. When added to cake, cookie, and shortbread recipes, cornstarch also helps create a crumbly and tender dessert-like texture. The recipe makes 18 3-inch cookies. 

Ingredients:

• 1 cup unsalted butter softened but not melted
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract 
• 2 large eggs
• 2- 3/4 cups all-purpose flour 
• 1/4 cup cornstarch
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt 

Directions: 

• Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
  
• In a large bowl beat the butter and sugar until fluffy - about 2 minutes.
• Add vanilla extract, and almond extract, then mix in the eggs one at a time.
• In a separate bowl whisk together the flour, cornstarch, baking powder, and salt.
• With the mixer on low speed, beat the flour mixture into the butter mixture about 1/2 at a time.
• Divide the dough into two equal pieces. Form each part into a round, flat disc shape and wrap each in plastic wrap.
• Refrigerate for at least 2 hours. Make sure to work on a floured wax paper surface to easily remove cookie dough from the baking sheet. 
• Take one disc of dough out of the fridge and let warm-up for 10 minutes.
  Flour a clean work surface, and flour your rolling pin. Unwrap the dough and lightly dust both sides with flour.
  Roll out the dough to about 3-5mm thick, or about 1/8 - 1/4 inch thick. Cut into shapes using cookie cutters and carefully transfer to the lined cookie sheets. I used a biscuit cutter to create 3-inch cookies.
  Bake one cookie sheet at a time for 8 minutes on the middle rack, or until the tops look just set. Remove from the oven and cool.
  Repeat the process with the rest of the dough.

Almond Icing Ingredients:

• 3 cups powdered sugar
• 1 teaspoon softened butter
• Milk as needed for icing consistency
• 1/2 teaspoon almond extract
• Desired food coloring
• Sprinkles

Almond Icing Directions: 

• In a medium bowl add powdered sugar, butter, and extract. Add enough milk as needed for desired consistency. Add drops of food coloring to icing depending on how dark you want the icing to be. 
• Frost two cookies at a time and add sprinkles as icing sets quickly. 
• When finished place cookies on a baking sheet single layer in the refrigerator to set.