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Scrumptious Sugar Cookies

My husband developed this crisp sugar cookie when he was a baker in Alaska. It's traveled with us to many states, along with requests for the recipe! —Nancy Gribble, Fort Wayne, Indiana

30 ServingsPrep: 15 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
ICING:
2-2/3 cups confectioners' sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Red paste food coloring, optional
Miniature semisweet chocolate chips and red-hot candies

Directions

In a large bowl, cream the butter, shortening and sugar until light
and fluffy. Beat in eggs and extracts. Combine the flour, baking
powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds; flatten each portion into a circle. Wrap
each in plastic wrap; refrigerate for 2 hours or until easy to
handle.

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Scrumptious Sugar Cookies (continued)

Directions (continued)

On a lightly floured surface, roll out one portion of dough to
1/8-in. thickness. Cut with a floured 4-1/2-in. gingerbread boy
cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat
with remaining dough; chill and reroll scraps.
Bake at 375° for 8-10 minutes or until edges begin to brown.
Remove to wire racks to cool completely.
In a small bowl, beat the confectioners' sugar, butter, vanilla and
enough milk to achieve desired consistency. Tint a portion red if
desired. Decorate cookies as desired with icing, chocolate chips and
red-hots. Yield: about 2-1/2 dozen.

To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month.

Nutrition Facts: 1 cookie (calculated without chocolate chips and red-hot candies) equals 243 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 111 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein.