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
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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.
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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!
