This simple coleslaw just requires five ingredients and is made with shredded cabbage and a zesty dressing.
| Servings: | 30 |
| Yield: | 5 dozen |
Ingredients
- 1 ½ cups confectioners’ sugar
- 1 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ⅓ cup granulated sugar for decoration
Instructions
- Mix confectioners’ sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
- Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 – 8 minutes.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 88 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Such a tasty recipe. I really enjoy the vanilla and almond combo. It makes the cookie.
Still waiting on dough chilling, but I have a thought to share. Instead of recommending plastic wrap, let’s use wax paper. Works fine and much more biodegradable!
i loved it! it worked out great and i am staying with this recipe!
The recipe is perfect but I had to make a few changes in place of all the ingredients are used frozen pizza
Family favorite we make them every year and they are always the first thing to go.
I loved this, and so did the kids, I cut back on the flour by 1/4 cup, and they turned out great, these are great for rolling and even though they ARE sugar cookies, they are not too sweet, so I made some lemon icing to go with them.
I cannot figure out what happened but my daughter and I cut the dough and it was as workable as sugar cookie dough is going to be but when we put our adorable snowmen, Christmas trees, and gingerbread men in the oven….they literally turned into one cookie on our pan….one….shapeless….flat…although tastey cookie…,so sad for this mom and her three year old baby girl
It yields delicious cookies, but I never get quite as many as it supposedly yields. Also, they are usually done after only 5 minutes so watch them closely.
Loved this one! I did modifiy how I added the ingredients. I first mixed sugar and butter, then added egg and extracts. I beat til fluffy. Then I added the flour, baking soda, and tartar. It was not crumbly at all. After chilling a couple of hours, I rolled in 10x sugar as another reviewer suggested and thick cut them, then slightly under baked so they did not crisp at all. Frosted as directed. Delicious!
Made this recipe as it called and I loved it! I am saving this for next year. Best sugar cookies I ever made. Thanks!
I was looking for a cookie recipe for cut out cookies that wouldn’t spread or rise – this is not the one. The cookies taste okay though, just not what I needed.
I have been trying different cookie recipes trying to find one that was good for rolling and still tasted light and yummy! All I can say is that I will not have to look any further!!! I followed the recipes and let the dough set over night and when I went to roll: I just let it set for half an hour and then rolled out in powdered sugar. The powder sugar in my opinion made it taste better and was easier to use than flour. This was just amazing recipe and I am extremely glad that I found because I was making over 200 lily and heart cookies for a baby shower. 🙂
I was really looking forward to making this recipe. For many years I’ve used my Godmothers sugar cookie recipe but always found it to have a floury after taste. I made this cookie dough the night before substituting none of the ingredients. The following morning I took it out of the refrigerator, allowed it to sit on the counter for 15 minutes and rolled out the dough. It seemed perfect until I baked them. Every batch had flattened into one big mess. I had high hopes from the reviews but I would never spend the time or money making these again. Back to tweaking my Godmothers recipe.
Perfect for cut-outs! The dough started out quite crumbly after I chilled it for about 4 hours, but once I started working with it, it smoothed out to a nice rolling consistency. The cookies are quite delicate, but they taste great and hold icing perfectly.
For the people who complain that the dough is hard to roll out, I have a fail-proof trick…..wax paper. Lay the dough on wax paper, then cover with wax paper, then roll your little heart out. I don’t even use additional flour. It’s great! And, no mess to clean up. I love this recipe.
The flavor was a good start, although my mother complained you could taste the cream or tartar. My husband and I both thought there was too much flour.
These should be called FLOUR cookies, Not Sugar Cookies.
This was a GREAT recipe. As other viewers said, yes, there was to much flour. And I would add less. But if you don’t it doesn’t matter. This is still a great recipe and is fantastic with buttercream icing.
I woke up from a nap and had to have some sugar cookies! I’ve never made them from scratch before, since I LOVE the sugar cookie mix from Bette Crocker! Anyway, I pretty much followed it exactly, only I did change the sugar measurements- I did 1 cup of powdered sugar and a half a cup of granulated. Also, I used half a cup of crisco and half a cup of butter. I was going to use the full cup of butter, but I was being assisted by a 4 year old and a 2 year old, and we had a minor mishap with the butter situation! No problem, though- they turned out delicious! I kept leaving the first batch in longer and longer waiting for the edges to appear brown, only by the time they were brown, they turned out very crunchy. I really like mine chewy, so for my oven- 5 minutes does the trick! We had fun cutting out halloween shapes and decorating them! This satisfied my craving (5 months pregnant over here) and I don’t think I’ll ever buy a mix again!! Thanks, Loved the recipe!
the taste was great, however i ended up having to add a lot more flour while rolling…they turned our very airy. but taste good…mildly sweet. i frosted them.
This recipe is so far my favorite. I did follow the advise on a previous review by taking them out of the oven as soon as the edges are golden brown; they came out soft and perfect to decorate. Love it!