THICK CUT-OUT SUGAR COOKIES

6 egg yolks
4 eggs
2 cups softened butter
1 1/2 tsp. vanilla extract
2 1/8 cups sugar
7 cups flour
1 tbsp. baking powder
1/2 tsp. salt

In a large bowl, cream together the butter and sugar until smooth. Add the vanilla. Beat in the eggs, one at a time, mixing well after each.

Combine flour, baking soda and salt. Gradually stir into creamed butter and sugar mixture. Chill dough for at least one hour.

Preheat oven to 375 degrees. Grease cookie sheets.

Roll out the dough on a floured surface to 1/2 inch thick and cut into desired shapes.

Bake for approximately 9 minutes or until the bottoms are starting to brown.

SUGAR COOKIE ICING

1 cup powdered sugar
2 tbsp. milk
2 tbsp. light corn syrup
1/4 tsp. almond extract
assorted food coloring

In a small bowl, stir together sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. Add more corn syrup to reach desired consistency. Add food coloring if desired.

Adapted from source: Valarie Pozen, University of Illinois at Urban-Champaign, Fall 2003

The following description described these cookies:
"I doubled the vanilla and added about 3/4 teaspoon almond extract. I also increased the sugar by 1/4 cup. I refrigerated the dough for about two hours and it was so easy to work with. They remind me of a homemade version of Cheryl & Co."