Bakery Sugar Cookies
2-1/2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cups butter, at room temperature
2-1/4 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
Mix together the flour, cream of tartar, salt, baking soda and nutmeg in a
medium-size bowl. Beat together butter and sugar in large bowl until smooth and
creamy, about 3 minutes. Beat in eggs, one at a time. Add vanilla, lemon and
almond extracts and beat for about 2 minutes or until completely combined.
On medium speed, gradually add the flour mixture, beat for 2 minutes or until
dough comes together. Shape into a disk, wrap in plastic wrap. Refrigerate
overnight to chill thoroughly.
Heat oven to 350 F. Grease baking sheets. Divide dough into fourths. Roll a
quarter of dough on well-floured surface to 1/8- to 1/4-inch thickness. Cut out
with 2- to 3-inch heart- and star-shaped cookie cutters. Place on the prepared
baking sheets. Roll out remaining dough and cut out cookies.
Bake in 350 F oven 12 to 13 minutes or until slightly golden around edges.
Transfer cookies from baking sheets to wire rack to cool. Bake in 350° oven 14
to 18 minutes, until lightly browned. Cool on rack.
Glaze: Whisk together sugar, almond extract and water in small bowl until smooth
and good drizzling consistency. Drizzle over cookies. Makes about 7 dozen.