Monday, February 11, 2013

Sugar Cookies

We had a bit of house drama from mid-November thru New Year's which rendered our beautiful kitchen, not to mention our entire main level, uninhabitable.  After a few weeks of constant construction crews coming in and out of our house we were able to get it put back together during the month of January. The thing I was most sad about besides the incredible mess and huge amount of work, was missing out on so many holiday traditions that take place in our kitchen during November and December.  Making cut out cookies was among the the list of things we missed out on so I was determined to make them for the next holiday.  So thank you February for bringing us Valentine's Day because it is definitely a holiday that deserves a good sugar cookie decorated with pink frosting and a few sprinkles.

Sugar Cookies

3 1/2 cups flour, divided
1/2 teaspoon making soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup plain yogurt, (I used Mountain High brand)
1 teaspoon almond extract

Whisk 2 cups flour and remaining dry ingredients in a small bowl and set aside.  Cream sugar and butter in a stand mixer with paddle attachment until light and fluffy, 2-3 minutes.  Add eggs, one at a time, mixing well between each addition.  Add yogurt and almond extract, mixing well.  Add flour mixture and mix until incorporated, scraping down bowl as needed.  Continue adding flour 1/4 cup at a time until dough reaches a thick consistency and is not too sticky.  It will be soft and it should take about 1 cup but not more than 1 1/2 cups.  Place on parchment paper and flatten into a disc.  Wrap with plastic wrap and refrigerate overnight.
Preheat oven to 425 degrees and line two baking sheets with parchment.  Take 1/4 of the dough and roll out on a generously floured work surface.  Cut into shapes and transfer to pans.  Bake for about 6 1/2 minutes.  Repeat with remaining dough.  Makes about 3-4 dozen cookies depending on size of cut outs.

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