Sugar Cookie

SERVES: 15

CALORIES: 195

CARBS: 24 g

FIBER: 0 g

WHISK and BLEND

• 281 g AP flour

• 1/2 t baking powder

• 1/4 t salt

CREAM for 2 minutes

• 170 g butter, melted

• 150 g sugar

• 25 g sour cream

ADD and BEAT on HIGH

• 1 egg

• 2 t vanilla

• 1/2 t almond extract

1. COMBINE dry with wet

2. DIVIDE in two parts

3. ROLL onto parchment paper, 1/4-inch thick---FOLD in half and lightly roll double thick to about 3/8-inch

4. STACK and REFRIGERATE dough sheets for 2 hours

5. CUT and FREEZE for 1 hour.

6. BENCH REST for 20 minutes then BAKE 350 degrees for 12-13 minutes, 2-inches apart

7. COOL on SHEET 5 minutes then COOL for ICING

ROYAL ICING

WHISK for about 2 minutes

• • • 480 g powdered sugar

    • 3 T meringue powder

    • 9-10 T lemon juice

    • Gel coloring

DRY for 2 hours