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Deluxe Sugar Cookies

These versatile, delicious cookies can be made into various shapes to fit the season, and flavored as desired with various Watkins Extracts.

1 Cup / 250 ml Butter or Margarine, softened
1 Cup / 250 ml Sugar
1 Egg, beaten
1 teas. / 5 ml Watkins Vanilla
1/2 teas. / 2.5 ml Watkins Almond Extract
2 Tbsp. / 30 ml Milk
2-1/2 Cups / 625 ml All Purpose Flour
1 teas. / 5 ml Watkins Baking Powder

Combine butter, sugar, eggs, Extracts, and milk in large bowl; blend well.  Stir in flour and Baking Powder; mix well.  Cover with plastic wrap and refrigerate until firm (about 2 hours).  Heat oven to 400 degrees F / 200 C.  On lightly floured surface, roll dough, one third at a time to 1/4 inch / 0.5 cm thickness.  Cut with floured cookie cutter.  Place 1 inch / 2.5 cm apart on ungreased cookie sheets.  Bake for 6 to 9 minutes or until edges are light brown.  Immediately remove and place on wire rack to cool.  Makes 5 to 6 dozen, 1 per serving.

Frosting
4 Cups / 1 liter Powdered Sugar
1/2 Cup / 125 ml Butter or Margarine, softened
3 to 4 Tbsp. / 45 to 60 ml Milk
1 to 2 teas. / 5 to 10 ml Watkins Extracts (any flavor you prefer)

Food coloring if desired.  Combine all ingredients; beat until smooth.

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