Recipe from: Stuart Watson
1/2 c. butter
1/4 c. shortening
1 c. sugar
2 eggs
1 tsp. almond extract
2 3/4 c. flour
*1/4 tsp. baking powder
*1/4 tsp. baking soda
1/4 tsp. salt
In bowl, cream butter, sugar, & shortening til light & fluffy. Beat eggs & almond extract. In bowl, mix the flour, b. powder, b. soda, & salt. Blend into creamed mixture. put in fridge for 3 hrs. Preheat oven to 350. Roll dough onto lightly floured surface. If you desire, cut into desired shapes using cookie cutters. Bake 8 min.
*Use a lil' less than 1/4 tsp. if doing cookie cutouts. Important to keep dough cold at all times. This makes cookie cutouts much easier.
**If not doing cutouts, double b. powder & baking soda
Frosting
Powdered sugar and start out with a tiny bit of milk. Stir and add a lil' bit more to desired consistency for frosting. Too much milk? Add a lil'
more powdered sugar.
1/2 c. butter
1/4 c. shortening
1 c. sugar
2 eggs
1 tsp. almond extract
2 3/4 c. flour
*1/4 tsp. baking powder
*1/4 tsp. baking soda
1/4 tsp. salt
In bowl, cream butter, sugar, & shortening til light & fluffy. Beat eggs & almond extract. In bowl, mix the flour, b. powder, b. soda, & salt. Blend into creamed mixture. put in fridge for 3 hrs. Preheat oven to 350. Roll dough onto lightly floured surface. If you desire, cut into desired shapes using cookie cutters. Bake 8 min.
*Use a lil' less than 1/4 tsp. if doing cookie cutouts. Important to keep dough cold at all times. This makes cookie cutouts much easier.
**If not doing cutouts, double b. powder & baking soda
Frosting
Powdered sugar and start out with a tiny bit of milk. Stir and add a lil' bit more to desired consistency for frosting. Too much milk? Add a lil'
more powdered sugar.
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