Rolled Sugar Cookies- Party Favors

A few months ago I volunteered to make favors for one of my best friend's bridal showers.  I've made lots of favors in the past, but thanks to Pinterest, I have wanted to try something new, rolled sugar cookies.  I've attempted these a few times in the past but have completely failed.  This time I was determined.  First, I searched for a well reviews cookie recipe.  Second, I did the same for an icing recipe.  I found both over at All Recipes.com. 

Results: These cookies were a success! They rolled out easily, kept their shape and were pretty darn tasty.  The icing was the cherry on top!  I will be using this recipe again and again and have a feeling this is just the start these cookie favors! There are a lot of recommended changes to the recipe in the reviews section.  I kept everything the same and it was good, just the way it was.  For the icing, I had to add a little extra milk to thin it out to the consistency that worked for me.  

The best rolled sugar cookies

INGREDIENTS:

3/4 cup butter, softened 1 cup white sugar 2 eggs 1/2 teaspoon vanilla extract

2-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (30). The directions below still refer to the original recipe yield (60).

1.	In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.	Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.	Bake 6 to 8 minutes in preheated oven. Cool completely. SUGAR COOKIE ICING: INGREDIENTS: 1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract assorted food coloring DIRECTIONS: 1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. 2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.