This is an extremely big recipe. With sugar cookies you really got to go big anyhow, right? For best results make the dough the day before and refrigerate overnight. These have a nice tender chew. If you make them thin and bake them a little longer you will have crisp cookies.
9 cups of flour
3 cups butter
3 cups sugar
3 eggs
6 ounces cream cheese
1 teaspoon vanilla
1 teaspoon almond extract
2 teaspoons lemon zest
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
In a large bowl, cream the butter and sugar, mix until light and fluffy (five minutes). Add the eggs one at a time, beating until incorporated. Add the cream cheese, flavorings and lemon zest.
Mix the flour baking powder and salt in a separate bowl and add to the butter mixture a third at a time. Break off about 2 cup portions and wrap in plastic wrap and refrigerate for at least an hour but better yet- overnight.
Take out one dough ball at a time and roll out on a floured surface. Cut your shapes and bake in a preheated oven to 350F. Depending on the size/thinness of your cookies baking time will be around 8 to 12 minutes.
Cool completely before icing.
3 comments:
I think everyone is cutting back this year. My MIL usually wants me to bake a million things and this year she's like--nah!
I really think sugar cookies are such a lovely tradition for Christmas. It is so fun to decorate them, and it looks like you experienced that. Love the idea of lemon and almond together!
Merry Christmas Lori
considering the mess i make when i decorate cookies, i can only imagine how massive it is for kids. but what fun!
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