Happy Valentine's Day! We had quite the storm yesterday, so we stayed in and made cookies. One of my favorite childhood memories is making and decorating sugar cookies for the holidays (usually only for Christmas, but occasionally for other holidays). So, this is something that I try to do with my boys for holidays. My kids are still more into the eating of the cookies than the decorating, but Peter did insist on putting on his own sprinkles "I do it!" is what he said. We are hearing this a lot right now. This morning he unloaded the bottom of the dishwasher with his "I do it!" attitude - this could be a very good thing! I should really be taking advantage of this more.
Have you ever tried adding almond extract to your sugar cookie dough and frosting instead of vanilla? It's delicious! I wish I could share a cookie with all of you, but since I can't, you'll just have to imagine yourself biting into a delicious, almond flavored sugar cookie with just the right amount of crisp and moist and the perfect layer of yummy frosting! or, you could just make some of your own...
1 1/2 cups sugar
2 eggs, beaten
2 tablespoons milk
1 teaspoon almond extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Cream sugar and butter. Add eggs, milk, and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. With hand, shape dough into a ball; wrap and refrigerate 2 to 3 hours or until easy to handle.
Grease cookie sheets lightly. On lightly floured board, roll on-half or one-third of the dough at a time, keeping the rest refrigerated. For crisp cookies, roll dough paper-tin. For softer cookies, roll 1/8-inch to 1/4-inch thick. Cut into shapes desired with floured cookie cutter. Reroll trimmings and cut.
Place cookies one-half inch apart on cookie sheets. Bake at 400 degrees F. about 8 minutes or until a very light brown. Remove cookies to racks to cool. Frost cookies with your favorite frosting and sprinkles.