1 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour
Cream together softened butter with sugar, sour cream and eggs. Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg. Slowly add flour, 1 cup at a time. Dough should be sticky. Refrigerate one hour. Knead dough on floured board. Roll out and cut with cookie cutters. Bake for 9 to 12 minutes at 350.
Powdered Sugar Glaze
This frosting will harden upon standing, giving cookies a glazed surface.
Ingredients
2½ cups powdered sugar
3 Tbsp milk
2 Tbsp butter, softened
½ tsp almond extract
Food coloring optional
Directions
In small mixer bowl, combine the powdered sugar, milk, butter, and extract. Beat at medium speed until smooth, adding additional milk, if necessary, to reach the desired spreading or "flooding" consistency. Color with food coloring, if desired.
Ingredients
2½ cups powdered sugar
3 Tbsp milk
2 Tbsp butter, softened
½ tsp almond extract
Food coloring optional
Directions
In small mixer bowl, combine the powdered sugar, milk, butter, and extract. Beat at medium speed until smooth, adding additional milk, if necessary, to reach the desired spreading or "flooding" consistency. Color with food coloring, if desired.
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