Sunday, September 5, 2010

BYU and Sugar Cookies

There was excitement in the air at our house yesterday. The beginning of BYU Football...the one time of the year when my hubby can hardly contain his excitement! He had to call me from the stadium last night to remind me how excited he was. I have to admit, I find it cute and I love going to games with him. We are raising some future Cougars in our house, so while Daddy was at the game, we whipped up some victory treats. GO COUGARS!!!

Lemon-Almond Sugar Cookies
stephanie's kitchen

4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, at room temperature
1/2 cup shortening, at room temperature
1 cup granulated sugar
3 eggs
3 tbsp milk
1 tsp almond extract
zest 0f 1 lemon

Almond Frosting:
2 oz cream cheese, softened
2 tbsp butter, softened
4 1/2 cups confectioners sugar
1/4 cup milk
1 tsp almond extract

For the cookies...
In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside. Using a mixer, cream together the butter, shortening and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Add the milk, extract and lemon zest. Mix until creamy. Slowly add the flour mixture until well blended. Chill in the fridge for 30-60 minutes.l On a lightly floured surface, roll out the dough to desired thickness. Cut our into desired shapes. Place on greased cookie sheet. Bake at 350* for 8-12 minutes, depending on how soft or crunchy you like your cookies.

For the frosting...
Using a mixer, mix the cream cheese and butter until well blended and creamy. Add 2 cups of the sugar, milk and almond extract. Blend until smooth. Slowly add the remaining sugar until smooth and creamy.

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