A Little Homemade Love

February 13, 2012

Steven has been deathly ill all weekend, so me and the kids were scouring the house to find things to keep us busy.   These kids have too much energy I have determined…

By now, your taste buds are probably watering, so here’s the easy peasy recipe:

Sugar Cookies


:: 1-½ cup Butter (I Use Unsalted)

:: 2 cups Sugar

:: 2 whole Eggs

:: 2 whole Eggs Yolks

:: 4 teaspoons Vanilla Extract

:: 2 teaspoons Almond Extract

:: 4 cups All-purpose Flour

:: 1 teaspoon Salt

:: 1 teaspoon Baking Powder


In a mixer, beat butter and sugar until well combined, about 2 minutes.
Add in 2 eggs and 2 egg yolks and mix until combined.
Add in vanilla and almond extract; mix until combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine.
Just mix ingredients until they are combined, over-mixing will make dough tough.
Put dough in some Saran wrap and refrigerate for at least one hour.
If you refrigerate for longer than an hour like me, it’s going to be pretty hard to work with, so I suggest you let it rest on the counter for about 10 minutes before trying to roll it out.
7.  When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake on an un-greased cookie sheet for 6-8 minutes.

Icing Ingredients:

:: 1 cup Confectioners Sugar (powder Sugar)

:: 1-3 Tablespoons Milk

:: 1 drop Lemon Juice (fresh Or Processed)

:: 1 Tablespoon Light Corn Syrup


Combine powder sugar, corn syrup, and lemon juice in a bowl.

This next step is important!
If you need a thicker frosting, say for outlining your cookies, add LESS milk.
Just a drop at a time. Since we did the “pour method” with our cookies,  {It’s about all I can handle.} we added more milk to make the frosting very runny.  Still, adding a couple drops at a time.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.

Source: I Am Baker

I sewed the wax paper bags with red thread and cut them to size with pinking shears.  The girls man handled those bags till they were good and wrinkly while stuffing with cookies.  And then I taped them shut with double sided tape.
They LOVED handing them out to their friends at church.  And I meant to get a picture before we left, but well, you know we were pressed for time. 🙂
Happy Valentines Day!!!


  • Reply Susanna February 13, 2012 at 8:56 am

    I love the picture of the baked cookies with the girls in the background playing on the table! It’s shocking how big they are now! I keep looking at Ali and wondering how in the world she will ever be that big, but I know it’s coming . . .

    • Reply Mary Beth February 15, 2012 at 9:09 am

      I try to capture the moments when they are getting along! They’re best friends and worst enemies I’m afraid. Watch out! Ali will be big like them in no time…people are not kidding when they say that. 🙂

  • Reply sarah February 13, 2012 at 3:19 pm

    I loved that picture, too! You’re good at taking pictures. I need some tips! (P.S. I like Darby’s blog, too.) 🙂

    • Reply Mary Beth February 15, 2012 at 9:07 am

      Darby’s blog is one of my absolute favorites! And photo tips…I’m so trial and error, but we should get together and I can show you what I’ve learned.

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