(by Cristina Perez Edmunds)
1 c. butter at room temperature
2/3 c. sugar
1 T. vanilla extract
1 egg, beaten
2 1/2 c. flour
Cream butter and sugar together until light and fluffy.
Add vanilla, then egg, and beat for 1 minute.
Add flour gradually.
Form mixture into a ball, wrap with plastic, and chill for 1 - 2 hours.
Roll out on a floured surface, not too thin, and cut into desired shapes.
Preheat oven to 325 F.
Place on a greased cookie sheet and bake for 12 - 15 minutes.
Completely cool on racks before icing.
Icing
1 lb. confectioners' sugar, sifted
2 t. almond extract
lukewarm water
optional: 1 - 2 drops food coloring
Combine sugar and extract, adding water a little at a time until it reaches a desired consistency for icing.
Add optional food coloring.
Spread on cooled cookies.
Let cookies dry before storing in airtight containers.
(Read Strawberry Preserves, the story that accompanies this recipe.)
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