Fabulous Sugar Cookies

1 cup sugar

1 cup (2 sticks) butter, softened

2 eggs

1/2 tsp. lemon extract

1/2 tsp. vanilla extract

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

Beat butter and sugar with a mixer on medium speed until light and fluffy. Beat in eggs and extracts until well blended. Beat in one cup of flour, baking powder and salt until well blended. Gradually add the remaining cups of flour. Beat on low until soft dough forms. Divide dough into 3 discs and wrap in plastic wrap (or place in Ziploc bags). Put in refrigerator for 2 hours, or until dough is firm.

Preheat oven to 375 degrees. Place one disc at a time on a floured surface and roll out dough to 1/8 inch thick. You may want some flour on your rolling pin; the dough is sticky. Cut dough with lightly floured cookie cutters. (You may need to place dough back in the refrigerator if it gets too sticky.) Place cookies on an ungreased cookie sheet an inch apart. I always use parchment paper. Bake for 7-9 minutes or until cookies are set. Ice with icing below:

Icing

1-1/2 cups powdered sugar

2 Tbsp. milk

1/8 tsp. almond extract

1/8 tsp. butter flavoring

Okay, so I use the same basic icing recipe for the base coat as piping, but the base coat is thinner and the piping icing is thicker. The flavor is delightful, but not as durable as royal icing (like for shipping). Let the icing set over night before packaging.

Store cookies loosely covered at room temperature up to a week. Makes 2-3 dozen, depending on the size of the cookies.