SUGAR COOKIES by Paula Roten

I always wanted to make those cute, frosted sugar cookies that you see during special holidays, but mine never seemed to turn out. My cookies always lost their shape, and my icing never dried. Finally, I got a recipe from my daughter who got her recipe from a neighbor who at one time worked at a specialty cookie boutique type store. (Were you able to follow that?) Now, I can make tasty sugar cookies like the magazine pictures.

Sugar Cookies
3 1/2 cups flour
1/2 tsp. salt
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 T. light corn syrup
1 T. vanilla extract


1. Whisk together the flour and salt.
2. In another bowl, mix the butter and sugar.
3. Add the egg, corn syrup, and vanilla extract.
4. Stir in the flour and salt mixture.
5. Divide dough into 2 portions and chill in the refrigerator 1-2 hours.
6. Working with one disk at a time, roll between 2 sheets of wax paper till 1/4 inch thick.
7. Cut into shapes.
8. Place shapes on an ungreased baking sheet.
9. Bake in a preheated 375 degree oven for 8-10 minutes.
10. Frost with Sugar Cookie Icing.


Sugar Cookie Icing

2 1/2 cups powdered sugar
2-3 T. water
1 T. butter, softened
1 T. light corn syrup
1/2 tsp. vanilla flavoring


1. Combine all ingredients and mix until sugar is moistened.
2. Beat at medium speed until smooth, adding additional water if necessary to reach desired glazing consistency.


If you want to squeeze the icing out of a decorator's bag, omit the corn syrup.