When I was growing up my family had lots of great traditions. Some I have carried over to my family and others just remain a memory I will hold dear forever. I have also tried to create a few new ones with my own family that are just special to us. Last night, though, Sarah and I embarked upon my favorite tradition carried over from my family's Christmas. We made and decorated COOKIES! Lots and lots of wonderful, almondy, sugar cookies. Last year I was so distraught b/c I thought I had lost my mother's recipe we used all while I was growing up. So I searched and searched for a replacement one that captured the exact flavor of the ones we used to make. I was very lucky and did find one, and was doubly (is that word?) lucky that I ended up finding my mother's recipe. So now I have both the original and a suitable back-up should one ever get misplaced again!
Sarah is such the little chef and she loves to help me in the kitchen. She had fun decorating with all the colors and she loved eating the ones she broke during the process. I have fond memories of making cookies with my mother and I hope she will have the same!
Here is the recipe. This is the back-up recipe. Mom's will stay a secret, but this one is sure to please! It is courtesy of Paula Deen.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Directions
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.
