Recipe By Anne Rivard

Sugar Cookie Recipe

No Chill Time Required

This recipe is a gift from my a dear friend, Anne, who graciously shared her grandmother’s recipe after I fawned over her delightful cookies. I hope that you will find them to be delicious enough to adopt into your stable of “go to” holiday desserts. This Cookie Icing Recipe works beautifully with these cookies.

Yields 24 Cookies Measuring 3” each

3 Cup Flour

2 teaspoons Baking Powder

¼ teaspoon Salt

1 Cup Butter Softened

1 Cup Sugar

1 teaspoon Vanilla Extract

½ teaspoon Almond Extract

1 Egg

1.  Preheat oven to 350 degrees

2.  Sift four, baking powder and salt in small bowl and set aside

3.  Cream butter and sugar in standing mixer

4.  Add vanilla and almond extracts and egg

5.  Slowly add flour mixture 1/2 cup at a time to butter mixture until combined.

6. On counter roll dough to ¼” thick using a minimal amount of flour on work surface and rolling pin. 

6.  Cut out cookies with cookie cutter and place them on a cooking sheet.  You do not need to chill this dough. 

7.  Bake for 8-10 minutes until the cookies have lifted but are not golden in any way.  They will look like they did before you placed them in the oven. Cool completely on cooling rack before icing the cookies.

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