thick, soft sugar cookie recipe (buttercream frosting recipe too)-- This recipe is, in my opinion, THE BEST sugar cookie recipe out there. I think the sour cream and the short baking time are what makes them soft, chewy and just perfect!
4 cups powdered sugar 6 tablespoons whole milk 6 tablespoons light corn syrup 1 ½ teaspoon almond extract - In a large mixing bowl, whisk together powdered sugar and milk until smooth. Add in corn syrup, and 1 ½ teaspoons almond extract.
Reheat your rice in a microwave safe dish. Place an ice cube on top. Microwave it! The ice will NOT melt! It steams the rice and reheats it perfectly! After reheating the dish, just remove the ice-cube! Now you don’t have to throw out the left over rice!
To glaze your cookies, hold a baked cutout over a bowl of tinted glaze after it has cooled completely. Use a small metal spatula to cover the cutout evenly with glaze; Use your favorite cookie glaze, or try our Royal Icing recipe.