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Molly Yeh Sugar cookies

Molly Yeh Sugar cookies

as seen in Better Homes and Gardens

INGREDIENTS

3 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg
Cookie Glaze
Assorted sprinkles

Directions

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

  2. In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a large bowl beat together butter and granulated sugar with a mixer on medium-high 3 to 4 minutes until pale and fluffy.

  3. Reduce speed to medium. Add vanilla, almond extract, and egg; mix to combine. Reduce speed to low. Gradually add dry ingredients; mix until combined. Transfer dough to a work surface. Knead to form a ball. Divide dough in half. If desired, cover with plastic wrap and chill until ready to use.

  4. Dust work surface and a rolling pin with powdered sugar. Roll dough to 1/4-inch thickness. Using 1 1/4- to 3-inch heart-shape cutters, cut out shapes. Place 1 inch apart on baking sheet. Reroll scraps; repeat. Bake 8 to 10 minutes until bottoms are lightly browned. Let cool 5 minutes. Transfer to a rack to cool. Decorate with Cookie Glaze and sprinkles. Store in an airtight container up to 3 days. Makes about sixty-six 2- to 3-inch cookies.


Cookie Glaze

2 cups (240g) powdered sugar
2 tb (40g) corn syrup
2-3 tb whole milk
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch of kosher salt
food coloring

to make the glaze, whisk together the powdered sugar, corn syrup, 2 tablespoons milk, vanilla, almond extract, salt, and a few drops of food coloring until smooth. it should be very thick but just thin enough that when you lift up your spoon it falls off in smooth ribbons. if it’s too thick, add a couple more drops of milk, and if it’s too thin, add a few more spoonfuls of powdered sugar. spoon a couple of spoonfuls into a piping bag and snip off 1/4" tip. pipe around the borders of your cookies to make an outline. thin the remaining glaze out with another teaspoon or so of milk, until it's easily spreadable. fill in the outlines with the thinner glaze and top with sprinkles immediately before the glaze dries.

let dry and enjoy!! 

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