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Daria's Best-Ever Sugar Cookies

“After years of searching for the best sugar cookie recipe, believe me- this is it! Almond paste gives a hint of great flavor to these moist cookies with a subtle crunch.” —Daria Burcar, Rochester, Michigan

162 ServingsPrep: 2 hours + chilling Bake: 10 min./batch + cooling

Ingredients

1/2 cup almond paste
4 egg yolks
2 cups butter, softened
1-3/4 cups sugar
1/2 teaspoon salt
3-3/4 cups all-purpose flour
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons meringue powder
1/3 cup water
Food coloring, coarse sugar and assorted sprinkles, optional

Directions

In a large bowl, beat almond paste and egg yolks until crumbly. Add
the butter, sugar and salt; beat until light and fluffy. Gradually
add flour and mix well. Divide into four portions; shape each into a
ball, then flatten into a disk. Wrap in plastic wrap and refrigerate
for 1-2 hours or until easy to handle.
On a lightly floured surface, roll one portion of dough to 1/4-in.
thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in.
apart on ungreased baking sheets. Repeat with remaining dough.
Bake at 375° for 6-8 minutes or until edges begin to brown. Cool

2 of 2

Daria's Best-Ever Sugar Cookies (continued)

Directions (continued)

for 2 minutes before removing from pans to wire racks to cool
completely.
For frosting, beat the confectioners' sugar, meringue powder and
water until fluffy, about 5 minutes. Color frosting if desired.
Frost cookies; decorate with coarse sugar and sprinkles if desired.
Let stand until set. Store in an airtight container. Yield: about
13-1/2 dozen.

Nutrition Facts: 1 cookie equals 55 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 25 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.