Monogrammed Sugar Cookies

Recipe courtesy Paula Deen, 2008

Show: Paula's Best DishesEpisode: Backyard Wedding

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
9 min
Level:
Easy
Yield:
5 Dozen Cookies

Times:

Prep: 35 min
Inactive Prep: 12 hr 0 min
Cook: 9 min
Total:: 12 hr 44 min

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Ingredients

1 1/2 cups confectioners' sugar, sifted
1 cup (2 sticks) butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Royal Icing, recipe follows

Directions

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:

*3 egg whites
1 (1-pound) box confectioners' sugar
1/8 teaspoon cream of tartar
Food coloring, optional

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Comments & Reviews

recipe Monogrammed Sugar Cookies
genny springfield, OH 11-04-2009
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sating sugar cookies
Rated: 5 stars out of 5

The confectioners sugar in these are the key. I've made these 6 years in a row for christmas. Everyone loves them and... always wants more of them than any other cookie that i make. This is the "KEEPER" recipe in my home. enjoy!!!!!!Read more
recipe Monogrammed Sugar Cookies
amber north syracuse, NY 05-30-2009
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Pretty Good..
Rated: 4 stars out of 5

These cookies were pretty good, but I didn't have any butter, so I used oil. They weren't great, but I think if I would've... used the butter, the flavor would have been better. I didn't make the icing for them though. I didn't have all of the ingredients, and I don't want to eat raw egg either so... But these were really easy to make. I still give them a thumbs-up! :)Read more
recipe Monogrammed Sugar Cookies
Kristen San Diego, CA 12-25-2008
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Great flavor
Rated: 5 stars out of 5

I did not do the icing for these as my husband does not like icing on his sugar cookies. The cookies alone have amazing... flavor and perfect texture. I stored the dough in the fridge overnight, which made it cold enough to stay firm through rolling and cutting. The almond extract in these is the secret, I think. Excellent cookies!Read more
recipe Monogrammed Sugar Cookies
Emily San Francisco, CA 12-23-2008
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Blandly sweet
Rated: 3 stars out of 5

Nothing to write home about--just sweet & crumbly, but without any special touches. Will keep looking for the "keeper" sugar... cookie recipe.Read more
recipe Monogrammed Sugar Cookies
Leslie Bakersfield, CA 12-21-2008
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Great
Rated: 5 stars out of 5

I made these cookies and kept the dough in the fridge for only 3 hours and it was great. They are the best that I have ever... made and I can't wait to try them again and again. I almost couldn't keep myself from eating them all before anyone else!!Read more
recipe Monogrammed Sugar Cookies
diane macon, GA 12-18-2008
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helloooo
Rated: 5 stars out of 5

I just made these cookies and they r great. I did make up the dough and refrigerated the batter overnight. I made the Royal... Icing in red and green. They melt in your mouth. Everything I have tried from Paula Deen has been wonderful. These cookies will be a tradition from now on!!Read more