Sugar Cookie Cut-Outs

I was asked to make some sugar cookies for a baby shower, and wanted to try a different recipe than the last time. Why, you ask? Because I like trying new recipes. Simple as that! This recipe is awesome, and works perfectly for sugar cookie cutouts. I used a round cutter, and they did flatten a bit, but they definitely kept their shape, which can be a real challenge with sugar cookies. The original recipe was a tad bland, so I added an additional cup of sugar and I think they're perfect.

I also used a new frosting from AllRecipes, again, because I like trying new recipes! It's very thick. I was expecting a thinner icing that I could dip the cookies into, but this definitely needed to be applied with a pastry brush. Not sure how I feel about that. I love the way it dries -- a glossy smooth finish with a nice shine, but the application process could be a bit frustrating for the average at-home baker.

Cookies
Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar (I used 3)
  
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick (instead of flour, I use confectioners sugar to keep the surface from sticking while I roll it out). Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Frosting
Ingredients

• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Baked cookies - I rolled dough to 1/2 inch thick and they definitely flattened a bit. Still chewy and soft on the inside though.

Frosted cookies - I used a pastry brush to paint the frosting on. These will be clocks when they're finished, but I'm waiting for the base to dry before using tempered chocolate to pipe on the numbers and clock hands. Updates to follow...

Finished clock cookies