Vanilla and Chocolate sugar cookies

Vanilla Sugar Cookies

*adapted Sarah & Cindy Rippe from a recipe on the Kitchen Gifts website

Note: We use Wilton products whenever possible to create our cakes and cookies.

3 Cups flour
1 1/2 tsp. baking powder
1 Cup butter
1 Cup sugar
1 egg
½ tsp. vanilla extract
½ tsp. almond extract
pinch of salt

Cream butter and sugar until light and fluffy. Add eggs and extracts. Mix until flour is completely incorporated and the dough comes together.

Roll out dough and chill. Use parchment paper for easy cleanup. Bake on ungreased baking sheets at 350 degrees for 8-10 minutes. Makes 2 dozen 3 inch cookies.

Decorate with Royal Icing. We've adapted this Wilton recipe with a combination of flavors. The No-Color and Clear extracts don't affect the colors that we mix and are delicious. Meringue Powder adds body and stabilizes the icing.

Chocolate Rolled Cookies

*adapted by Cindy & Sarah Rippe from a recipe on the Kitchen Gifts website.

1 Cup butter
2/3 Cup granulated sugar
½ Cup packed brown sugar
1 egg
2 Tbsp. coffee liquor
½ Cup dark chocolate cocoa powder
3 Cups flour
½ tsp baking powder
½ tsp vanilla extract
pinch of salt

Cream together butter and sugars until light and fluffy. Add egg, vanilla, and coffee liquor. Add dry mixture and mix until incorporated.

Roll out dough and chill. Use parchment paper for easy clean up. Bake on ungreased baking sheets at 350 degrees for 8-10 minutes. Makes 2 dozen 3 inch cookies.

Decorate with Royal Icing. We've adapted this Wilton recipe with a combination of flavors. The No-Color and Clear extracts won't affect the colors that we mix and are delicious. Meringue Powder adds body and stablilizes the icing.