These are the best tasting sugar cookies I found but I have to say they take a long time to make. As a
bonus I plan on making them and doing a time lapse video on how to make the hearts and a couple
other designs on my YouTube channel; Chillin with Amy Paint and Canvas.
For the Cookies
1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 tsp almond extract
1 tsp vanilla extract
1 tsp salt
2 1/2 cups flour
In a large mixing bowl beat butter until soft and creamy. Slowly add powdered sugar and beat until well
combined. Add in egg, almond extract, vanilla, salt and flour and continue to mix until smooth. Chill
dough until firm, at least 1 hour.
Preheat oven to 375F. Line two cookie sheets with parchment paper and set aside.
Roll out dough on a well floured surface until it is 1/4 inch thick. Cut out cookies with floured cookie
cutters and carefully transfer them to the prepared cookie sheets. Bake cookies for 6-9 minutes. Cookies
should NOT brown--with any small tips it is easy to overbake them so be extra cautious. Let cool
completely on cooling racks before frosting.
For the icing
2 Tbs meringue powder ( I found at the Amish bulk store)
4 cups powdered sugar
6 Tbs water
Food coloring of your choice, I used red, green and purple
Place all ingredient in the bowl of a stand mixer, (except food color). Using the paddle attachment, beat
frosting on low until matte and smooth, about 7-8 minutes.
Remove icing and divide into separate, covered containers: 1 container of the icing remains white to the
other containers add 2 or 3 drops of food color of your choice, I made red, pink, purple and one smaller
one of green since I only used green for leaves. Stir well and keep covered.
Starting with your base color such as white, dilute frosting with water so it is a pipeable consistency, but
be careful and only add a tiny bit of water at a time because it dilutes rather easily. When the icing is at
the right consistency for piping place it in a piping bag fit with a small, round tip, I used a #2 tip for
outlining these cookies. Pipe thin, smooth outlines on the cookies and set aside.
Once all of the outlines are piped, add the the white frosting to another container and thin it enough for
"flooding" consistency. Make it thin enough that it's easy enough to spread within your outline using a
spoon or pipe in quickly then smooth with the spoon and give a slight shake to the cookie to level it
out. You can take a toothpick to get any bubbles out and make designs later.
Make sure to do one cookie at a time because the icing dries very quickly and you won't be able to make
designs into the base colors.
Once you have outlined the cookie and then flooded it with icing take the color you want to design with
for the roses, I used red, pipe a small dot of red 3 or 4 places on the cookie then take your toothpick and
start on the left of it and pull up and around for a swirl then pull on half swirl on left then right to make
the rose Now add a coup dots of green to the rose and pull the toothpick from the rose out to make a
leaf shape. Give a little shake to the cookie to level and smooth it out then allow to dry completely
overnight before stacking or placing in a bag or air tight container.
Good luck, I hope you try these even if you don't do a fancy design they are the best tasting sugar cookies enjoy!!