Recipe for Angel Sugar Cookies

This recipe is from Angel Charm by Tamela Hancock Murray in the collection One Christmas Angel

Angel Sugar Cookies

1. 1.5 cups sugar
2. 0.75 cup butter
3. 2 eggs
4. 2 tablespoons milk
5. 2 teaspoons vanilla extract
6. 3.25 cups flour
7. 0.5 teaspoon salt

Cream the butter and sugar together in a large bowl.

Add milk, vanilla extract, and eggs to the bowl.

In a separate bowl, mix the dry ingredients together.

Add the dry ingredients to the bowl of wet ingredients.

Mix on medium speed for about two minutes, or until ingredients are combined.

Shape the finished dough into a ball and wrap it in plastic wrap.

Refrigerate overnight.

Ready to Bake

Preheat oven to 400 degrees F.

Lightly grease the cookie sheets if they are not nonstick.

Roll out the dough, (half at a time) until the dough is 0.25 inch thick.

Shape with cookie cutters.

Cream the butter and sugar together in a large bowl.

Add milk, vanilla extract, and eggs to the bowl.

In a separate bowl, mix the dry ingredients together.

Add the dry ingredients to the bowl of wet ingredients.

Mix on medium speed for about two minutes, or until ingredients are combined.

Shape the finished dough into a ball and wrap it in plastic wrap.

Bake for 9-11 minutes or until the edges turn golden.

Icing

1. 1 cup confectioners sugar
2. 2 teaspoons milk
3. 2 teaspoons light corn syrup
4. 0.25 teaspoon almond extract
5. 3-4 drops food coloring as appropriate to the shape of your cookies

Mix the confectioners sugar and the milk together in a small bowl until smooth.

Add the almond extract and the corn syrup.

Mix well.

Dip cookies or paint them with icing.

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