• 3 cups powdered sugar
• 6-8 teaspoons milk
• 2 teaspoons vanilla extract
• 2 teaspoons light corn syrup, optional*

In small bowl combine milk, vanilla, and corn syrup. Set aside.

In a large bowl stir milk mixture into the powdered sugar a little at a time until icing is desired texture.

Add more powdered sugar and milk a little at a time as needed throughout the decorating process.

*If you want glossy icing otherwise omit

• 2 cups salted butter, softened
• 3 cups powdered sugar
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon almond, extract
• 2 eggs, room temperature
• 5 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cream of tartar

In a medium bowl sift the powdered sugar, set aside.

In a small bowl sift together flour, baking soda, and salt. Set aside.

In the warmed bowl of a stand mixer or a large mixing bowl cream softened butter and powdered sugar until light and fluffy.

Add vanilla, almond extract and eggs. Mix until just combined.

With mixer (or beaters) set to low slowly add in the flour mixture. Mix until just combined. Don’t over work the dough.

Cover and refrigerate for at least 2 hours and up to three days.

Preheat oven to 375 ℉

Divide dough into quarters. On a lightly floured surface roll each quarter out to 1/4″ thickness one at a time, keeping the remaining ones in the refrigerator.

Cut into desired shapes using 2-2 1/2″ cutters.

Place on cookie sheet about 1″ apart.

Bake for 6-8 minutes or until lightly golden around the edges. Allow to finish setting on the pan and then remove to wire racks to cool completely before decorating.

Store in an air tight container in the refrigerator for up to a week or the freeze for up to three months.

*There are a lot of versions of Mary’s Sugar Cookies originally by Betty Crocker, appears minor changes have been made based on the publication date, this is the version we used.