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Author Notes: This is a recipe posted on a local TV channel for Kneaders Sugar Cookies and Icing. Posted as: Prepared by David Vincent, www.kneadersbakery.com —Johnny Ringo
Makes 4 dozen cookies
- 2 cups Butter
- 2 1/4 cups Sugar
- 4 Large Eggs
- 1 cup Milk
- 7 3/4 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Lemon Extract
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg
- 1 tablespoon Honey
- Cream together butter and sugar until fluffy.
- Add eggs, then milk. Scrape the sides of the bowl often.
- Stir in remaining ingredients. Dough will be soft and sticky.
- Place dough on well floured pastry cloth or workspace.
- Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
- Gently roll out to 3/8 inch thick.
- Cut into desired shapes and place on baking sheet lined with parchment.
- Bake at 325 for 10-12 minutes or until just the edges barely start to change colors. Makes approx. 4 dozen.
- 4 1/2 cups Powdered Sugar
- 4 tablespoons Corn Syrup
- 3 tablespoons Milk
- 1/4 teaspoon Lemon Extract
- Mix together all ingredients until smooth.
- Dip cookie in icing and smooth with side of palm of hand. Let set. Decorate with icing, chocolate chips, candy, coconut etc.
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