After 20 years of exclusively using my Sugar Cookie recipe, (all right, so it's really Betty's) I tried a new version. The ingredients are very similar to the one that I have always used, but I was intrigued.
After a taste test, I'll have to say they are a pretty good contender. The addition of the almond extract (wonder why I never thought of that) in the frosting is pretty incredible, yum! This dough does make a good drop cookie, but I think they are a little too soft to roll out and cut into shapes, even after over-night refrigeration. Now the true test will come when my family and friends give them a try.
4 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 cup unsalted butter, at room temperature
1 cup sifted powdered sugar
1 cup granulated sugar
1 cup vegetable oil
2 tsp. almond extract
Sift dry ingredients and set aside. Cream butter until smooth. Add sugars, beat until fluffy. Add oil, eggs, almond extract mix well. Add flour mixture just until combined. Refrigerate for 30 minutes. Roll teaspoons of dough into balls. Flatten with glass. Bake at 350 degrees for 10-12 minutes or until just set.
1/2 cup unsalted butter, softened
2 1/2 to 3 1/2 cups sifted powdered sugar
1/2 tsp. almond extract
1/2 teaspoon pure vanilla extract
3 Tbsp. light cream or milk
Beat butter until fluffy. Beat in almond and vanilla extract. Alternately add powdered sugar and milk. Beat until smooth.