Tuesday, January 25, 2011
Brenham House Sugar Cookies
I have emailed this recipe out to many of my guests recently so here it is:
I use an old fashioned vanilla cookie dough. I don't like to use food color, so I use a butter frosting, with almond extract and fresh strawberries for color and taste.
Brenham House Sugar Cookie
4 c. flour, 1 tsp. baking powder (aluminum free), 1/4 tsp. sea salt, 1 c. butter, 1- 1/2 c. sugar, 2 eggs, 1 tsp. vanilla
Preheat oven to 350 degrees. Sift flour, soda, & salt together and set aside. Cream butter & sugar until fluffy. Add eggs & vanilla beating thoroughly. Stir in the dry ingredients slowly. Chill dough in refrigerator.
Roll out dough 1/4 inches thick and cut out cookies with a cutter. Place on a cookie sheet with parchment paper.
Bake for 10-12 minutes of until done.
Fresh Strawberry Butter Icing
2 T. butter, softened, 4 c. powdered sugar, 3 T. half & half, 1 tsp. almond extract, about 2 large
strawberries cut up very small dice.
Mix the butter and sugar together and then add the strawberries to see how moist they are and how pink your icing turns. Add the cream, and extract accordingly.
I make these cookies throughout the year.
During this Valentine season I make them
in the shape of hearts,
and everyone seems to really enjoy them!