Preheat oven to 400ºF. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Recipe may be doubled.
Ice cookie smooth in white buttercream. Create fold lines with edge of spatula. Using tip 3, add dot black mouth. Use tip 3 then tip 2 for green/yellow eyes and black pupils.
Before first and after each use, hand wash in warm, soapy water. Rinse and dry thoroughly with a soft cloth.
Rated 4 out of
This cookie dough is somewhat difficult to work with. Not recommended for the kids to roll out. But worth the frustration. This cookie has an old fashioned rich buttery flavor. Lots of compliments on these cookies.
Date published: 2012-12-27
Rated 3 out of
I didn't care for this cookie at all.
Date published: 2011-10-30
Rated 2 out of
I HATE this sugar cookie recipe, I have tried it several times. It is horrible to work with. No matter how little flour you put it, it is crumbly, sticks to everything. You add flour and it all crumbles. The taste is good but I'm not fond of using this dough at all.