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The Best Sugar Cookies – Decorated for Fall

Last week I made some sugar cookies to get into the fall frame of mind.  After seeing the project sheets that Wilton sent I was inspired to make some fun sugar cookie cut outs.  {These project sheets are available where the cake supplies are at Walmart by the way}.  Last time I made sugar cookies I frosted them with royal icing.  Although they turned out pretty, I was really disappointed with the taste of the royal icing – especially after seeing how long it took to do!  So, I’ve vowed to never waste my time again – I’m using the good stuff, butter cream icing … and lots of it.

I cut the dough into pumpkin and candy corn shapes using the cookie cutters that Wilton sent.  I actually cut the cookie recipe in half since it makes so many.  I didn’t have time to do that many and I really didn’t need to eat that many!

After allowing the cookies to cool I iced them with the butter cream frosting that I had colored with Wilton’s food coloring gel.  I also added some fun orange sugar from Wilton as well to dress them up!  I love colored sugar – so sparkly… it is like glitter and bling for food.

The recipe I use boasts that it is the best sugar cookie recipe and it is my opinion that they are absolutely right!  These cookies didn’t last long, they were so yummy.  I’m sure I ate my share!

::  Best Ever Sugar Cookies

1/2 cup almond paste
4 egg yolks
2 cups butter, softened
1 3/4 cups sugar
1/2 tsp salt
3 3/4 cups all purpose flour

Beat the almond paste and egg yolks until crumbly. Add the butter, sugar, and salt and beat until light and fluffy. Gradually add flour and mix well. Divide into 4 portions. Roll the dough in a ball and then flatten into a disc shape and wrap in plastic wrap and refrigerate for 1 to 2 hours (until easy to handle).

On a floured surface (flour is important!), roll one portion of the dough with a floured rolling pin until it is 1/4 inch thick. (Leave other portions of dough in the fridge until you are ready to roll them, they heat up and get hard to work with quickly!) Cut with cookie cutters and place on ungreased cookie sheet. Repeat with remaining dough.

Bake in a preheated oven at 375 degrees for about 6 to 8 minutes (until the edges begin to brown). cool for 2 minutes on the cookie sheet before removing them onto cooling racks to cool completely.

Allow cookies to cool completely before frosting. I used Wilton’s buttercream frosting recipe. Except, I prefer to use almond extract instead of vanilla and I use all butter instead of half butter and half solid shortening. I prefer the flavor but if you like a stiffer icing the shortening will help it to stabilize and not melt at room temperature. I didn’t have any trouble with mine melting though.  Use food coloring gel to color the icing the shades you need.  (It is important to use gel and not liquid so you don’t water down the icing).

I am a participant in the Walmart Moms program. Walmart has provided me with compensation for my time on this post. Participation in this program is voluntary. As always, all opinions are 100% my own.

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