Frosted Pumpkin Sugar Cookies + 7 Years of Blogging

Sugar Cookies

Ingredients:

• 2 cups all purposes flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream

Icing

• 2 tablespoons unsalted butter, melted
• 2 cups confectioners' sugar
• 4 tablespoons milk + more if you'd prefer a thinner icing
• 1/4 teaspoon almond extract
• Food coloring

Instructions:
In a medium mixing bowl, sift together flour, cornstarch, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy.  Beat in egg, vanilla and sour cream until combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Shape dough into a disc, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.

Heat oven to 350 degrees F.

Roll out dough thinly on a lightly floured surface, about 1/8-1/4-inch in thickness.  Cut out shapes and transfer to cookie sheets.  Bake -10 minutes or until firm.  Cool 1 minute before transferring to wire racks to cool.

To make the icing, in a medium bowl, stir together butter, confectioners' sugar, milk, extract and food coloring until well combined and smooth.  Decorate the cookies with icing.

Makes about 24-28 cookies