1 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
3 ½ Cups flour
1 tsp salt
1 tsp baking soda
Cream butter and sugar together. Beat in eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4-5 portions, flatten each into a round disc and wrap well. Chill in the refrigerator a couple of hours or overnight (dough can be frozen). Roll dough out about ¼ inch thick on a floured surface in desired shapes. Bake at 325°F for 12-14 minutes on ungreased cookies sheet. Edges should be just slightly golden. Cool completely and then frost with your favorite frosting. I used this one for the shamrock cookies. I did have to double the milk and corn syrup as mentioned in the reviews. I also substituted creme bouquet for the almond extract.
Thanks for taking the time to visit me today!
…they are so pretty…but I would have put come of those little silver balls on them…I love those! Any excuse to use them, I will! LOL
Smiles and world peace,
Sharon
http://www.BabyBoomerAdvisorClub.com
Absolutely beautiful!
Wow – those are perfection!
mmmmmm…
these look wonderful!
What’s creme boquet? I’ve never heard of this flavoring.
I buy the flavoring at our local Cake and Candy Supply store. I think it is a mixture of flavorings–like maybe vanilla, lemon etc..
how in the world did you ice these so pretty? What was your technique? I have used that icing recipe and a similar cookie recipe but they are never quite so pretty. Also, are these cookies soft or crispy?