Frisco mom and caterer Audrey McGinnis stopped by News 8 Midday to discuss how she is competing on the next season of the Food Network show 'Spring Baking Championship.' It premiers Sunday.
See her family recipe for Almond Sugar Cookies below.
* 6 cups all-purpose flour
* 3 tsp. baking powder
* 1 tsp. salt
* 2 cups unsalted butter, softened
* 2 cups sugar
* 2 eggs, room temperature
* 2 tsp. vanilla
* 1 tsp. almond emulsion
* 2 Tbs. Amaretto liquor
* 1 tsp. Princess extract
Preheat oven to 350* Prepared baking sheet with parchment paper and set aside.
In a stand mixer, cream butter and sugar together till light and fluffy. Add eggs, one at a time and mix completely. Add vanilla, almond emulsion, Amaretto and Princess extract. Mix well.
Meanwhile, sift together flour, baking soda and salt and add to wet mixture. Mix till just combined.
Turn out onto a large sheet of plastic wrap and form a large disk; wrap tightly. Wrap a second time. Refrigerate for 1 hour. Can be made 1 week ahead or frozen for up to 3 months.
Roll out on a floured surface to 1/8 inch thickness or larger if you prefer. Cut desired cookies and place on parchment paper lined baking sheet. Bake for 8-10 minutes or until the edges are “just” slightly golden. Remove from oven, let cool for 5 minutes and then move to cooling rack to finish cooling completely. Frost with favorite frosting or royal icing. Keep in an airtight container.
Makes 36-4 inch cookies.