Cutlers Sugar Cookies

Its hard to drive past Cutlers and not stop and get a yummy cookie! Now you can make them at home! They are so good!! The owner of Cutlers taught a class and said the secret is using cake flour! They will work with all purpose but the texture will be different! Use cake flour- you won't regret it!

Cutler’s Famous Glazed Sugar Cookies

1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour
glaze ingredients (below)
sprinkles for topping cookies
parchment paper (optional)

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Generously flour surface.
Roll dough on floured surface to about 1/4 inch thick. Cut cookies and bake at 350 for 10 minutes.
Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
Top the cookies with glaze.
Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.

Cutler’s Glaze
Single recipe is fine if you are dipping the cookies. If you are pouring out of the trough, double this to insure you will have enough to pour out of pan and cover all cookies

4 cups powdered sugar
1/2 teaspoon almond emulsion* or almond extract
1/2 teaspoon meringue powder**
milk or water to thin (Curt prefers milk) about 1/2 cup
milk will make a thicker glaze, water a thinner glaze

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with milk or water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.

Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.

Place cookies on rack or cookie sheet until glaze sets.

Tips:

-*almond emulsion is sold at specialty cooking stores (Orson Gygi’s in Salt Lake City) or stores where cake decorating supplies are sold. You may also use almond extract.

-** Meringue powder is also sold at specialty cooking stores. Cutler’s uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze. Or you may use the same amount of cream of tartar in place of the meringue powder to create the shiny effect. I have noticed the shiniest effect seems to come when using the combo of water and meringue powder in the glaze.

-If the glaze starts to get too stiff, add a small amount of water and whisk in until desired consistency. I mixed up the glaze, then poured it into a pie plate so we could easily dip the cookies that are covered in white glaze in the photos above.

• Butter Cream Frosting:

• 1 cup butter
• 4-5 cups powdered sugar
• milk
• 1 teaspoon vanilla
• Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.