Iced Butter Cookies

Make-ahead Thanksgiving starts now. Why? How? The holiday isn’t even a full week away yet? It does when you need custom themed iced cookies as place cards at the table!

This recipe goes back to the early 1900s coming from my Great Grandma Nellie Bower. It is a classic. These cookies hold their shape; the recipe never fails and is a staple for cutout cookies all year round.

The dough yields enough for at least 2 dozen cookies. I tend to roll and cut the whole batch at once and freezing the cutouts. I cut parchment squares and as I cut the cookies, stack them with the layers of paper in between. They freeze well and you can pop them out to bake whenever you need them!

Butter Cookies
1 pound butter
2 cups sugar
2 eggs
1 tsp almond extract
6 cups flour

Set the butter out to bring it to room temperature. Using an electric mixer, cream the butter and sugar. Add eggs and extract, beating until smooth. Add the flour, one cup at a time.

Chill the dough. Once you’re ready, roll and cut the cookies.
Bake at 350° for 10-12 minutes. Ice when cool, if desired.

Royal Icing
3 egg whites
Dash of salt
1 tsp cream of tarter
1 pound (3 3/4 cup) confectionary sugar
1/2 tsp pure vanilla extract

Whip the egg whites, salt and cream of tarter until stiff peaks form. Slowly add confectionary sugar and vanilla.

This is an excellent icing that hardens on the cookies. It spreads well with a spatula or pipes using a piping bag for design. Add or subtract the sugar depending on the consistency desired.

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The finished place cards!

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