Monogrammed Sugar Cookies
By Paula Deen
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Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 20
Ingredients
- 1 lb box plus 1 1/2 cups sifted confectioner's sugar
- 1 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 tablespoons for sprinkling granulated sugar
- 3 egg whites
- 1/8 teaspoon cream of tartar
- optional food coloring
Directions
In a bowl, cream together 1 1/2 cups confectioner’s sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda and 1 teaspoon cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
Preheat the oven to 350 °F.
Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.
Royal Icing:
In a medium bowl, combine egg whites, 1 box confectioner’s sugar, and cream of tartar. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.
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Deborah Milliron
Lisa Scottow
Shelbs
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Granulated sugar is listed once, but directions have it added to butter mixture and sprinkled on cookie. Cream of tarter is listed once, but directions have it added to flour mixture and royal icing. Would you clarify please?
The recipe has been updated here: https://www.pauladeen.com/recipe/monogrammed-sugar-cookies/