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Easter cookies



The kids love plain ol' sugar cookies and so I was on a mission to find an easy recipe with an icing that dries hard so they aren't covered in a goopy mess, because I clean enough other goopy messes I didn't need to add to it. They were a HIT with the kids and adults on Easter. These were fun to do especially because Vladdy was over my shoulder directing my every artistic move. He had the color for the tulips, hahaha. I love my Pa!!!





COOKIES:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely

Icing:
INGREDIENTS
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
DIRECTIONS
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
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