Grandma's Sugar-Cookie Cutouts
Grandma Edmunds gave us this recipe before she passed away over 30 years ago. She made these cookies for her family often. My husband always asks for them around Christmastime. I know how much he misses his mom when he recalls her in the kitchen making these cookies. We have never found a sugar cookie that we like better than this one.
- 1 cup granulated sugar
- 1/2 cup butter
- 1 egg
- 1 teaspoon lemon extract
- 2 cups White Kamut flour or all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon French gray coarse salt
- 1/4 cup milk
- 1/4 cup Butter (room temperature)
- 4 cups powdered sugar
- 1 tablespoon White Kamut flour or all purpose flour
- 1 teaspoon vanilla extract
- 5 tablespoons evaporated milk
- Food coloring (optional)
In an electric mixer bowl, blend the sugar, butter, and egg. Add the lemon extract and beat for 1 minute.
Sift the flour, baking powder, and salt onto a square of wax paper (or mix in a bowl).
Add the dry ingredients alternately with the milk to the butter mixture, mixing well after each addition. Divide the dough in half, wrap in plastic, and refrigerate until firm, at least 1 hour.
Preheat the oven to 400 degrees. On a lightly floured surface, roll half the dough to 1/4 inch thick. Dip a cookie cutter into flour, cut into the dough, and place the cookies on an ungreased cookie sheet. Repeat with the other half of the dough. Scrape the dough scraps together, add flour to the rolling surface as needed, roll out again, and cut out additional cookies. Bake 7 to 10 minutes and cool on racks.
To make the icing, combine the butter, powdered sugar, flour, and vanilla in a mixer bowl. Beat with an electric mixer until blended. Add the evaporated milk 1 tablespoon at a time and continue to beat to desired spreading consistency. If desired, divide the icing into separate bowls and tint each one a different color, starting with just a drop of food coloring.
- Spread the icing on the cooled cookies.