It’s Hospital Week! Time to celebrate all those who work so hard to mend, heal, and tend us when we can’t do it ourselves. Thank goodness we have somewhere to turn.
This sugar cookie is not rolled out and cut with cookie cutters, it’s rolled into balls and rolled in sugar. I love the little crunch the sugar gives on the outside but it’s still soft on the inside.
- 1 cup butter, softened
- 1/2 cup canola oil
- 1 cup sugar
- 1 1/2 cups powdered sugar
- 2 large eggs, room temp
- 2 tsp real vanilla
- ½ tsp almond extract
- 4 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup sugar for rolling
Preheat oven to 350o. In electric mixer, cream butter and oil, whip until light and fluffy. Add sugar and powdered sugar, mix until thoroughly combined. Mix in eggs, vanilla and almond extracts. In a separate bowl, stir together flour, baking powder and salt. Slowly mix dry ingredients into creamed mixture, just until combined, do not over mix.
Using cookie scoop, scoop dough, make a ball, roll in sugar and place on cookies sheet. Place balls about 2”-3” apart and press down slightly with flat bottomed glass. Bake about 10-12 minutes, watch and remove just before they start to brown. (I bake mine 10 minutes). Cool cookies on baking sheet until they are firm to move to cooling rack. Cool completely before frosting. Makes approximately 24-26 cookies.
- 3/4 cup (12 Tbl) butter softened
- 3 cups powdered sugar
- 1 tsp vanilla (or 1/2 tsp almond extract)
- 2-3 Tbl heavy cream
- gel coloring (your desired color)
With electric mixer, cream butter until lighter in color. Slowly mix in powdered sugar, add extract and heavy cream to make desired consistency. Mix in desired coloring. Whip until smooth and fluffy. Frost completely cooled cookies.