Sweet, Crisp and Delicious Confectioner's Sugar Cookies

Confectioner's Sugar Cookies Recipe

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup butter, softened
• 1 1/2 cups confectioner's sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• Granulated sugar or colored sanding sugar, optional

1. In a medium size mixing bowl whisk together the flour, baking soda, and cream of tartar until well combined and set aside.
2. In a large mixing bowl beat the butter and confectioner's sugar with an electric mixer on medium high speed until light and fluffy.
3. Add the egg and then the vanilla and almond extract, continuing to beat until creamy and scraping down the sides of the bowl with a rubber spatula as necessary to make sure everything is well blended.
4. Stir in the flour with the mixer on low speed, just until the flour is mixed in.
5. Divide the dough into 2 equal portions.
6. Wrap each portion of dough in plastic wrap, flatten it out until it is the shape of a disk about 1 inch thick and refrigerate until firm (at least 2 hours).
7. When you are ready to bake your confectioner's sugar cookies, make sure one of your oven racks is in the middle of your oven and preheat your oven to 375F degrees. Line your cookie sheets with parchment paper.
8. Unwrap a portion of the dough roll out on a lightly floured surface (or between two layers of parchment paper) to 1/8-inch thickness, getting it as even as you can.
9. Cut into desired shapes with your favorite cookie cutters.
10. Placed cookies 2-inches apart on prepared cookie sheets.
11. Sprinkle with sugar if desired.
12. Bake 7 to 8 minutes, or until light golden brown around the edges.
13. Remove from the oven and allow the cookies to cool for a minute or two and then transfer them with a thin metal spatula to a wire rack to cool completely.

This recipe makes about 5 dozen 2 to 2 1/2-inch cookies. (If you make bigger cookies, the number will be less.)