Baking Bachelorette Party Cookies!

Planning a bachelorette bash? Why not add a personalized element in the form of cookies! These would also be great favors, baked with love by the incredible i am baker. Future bride Beth is a fan of Facebook, which was incorporated into these sugary treats!

 Recipe for i am baker, aka Amanda's, Amazing Sugar Cookies

• 1-½ cup Butter
• 2 cups Sugar
• 2 whole Eggs
• 2 whole Eggs Yolks
• 4 teaspoons Vanilla Extract
• 2 teaspoons Almond Extract
• 4 cups All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder

In a mixer, beat butter and sugar until well combined, about 2 minutes.

Add in 2 eggs and 2 egg yolks and mix until combined.

Add in vanilla and almond extract; mix until combined.

In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.

Mix ingredients until they are combined, if you over mix this dough it may get tough.

Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

Amanda's Awesome Icing

• 1 cup Confectioners Sugar (powder dugar)
• 1 Tablespoon Milk
• 1 drop Lemon Juice (fresh Or Processed)
• 1 Tablespoon Light Corn Syrup

Combine powder sugar, corn syrup, and lemon juice in a bowl.

This next step is important: If you need a thicker frosting, say for outlining your cookies, add LESS milk.

Just a drop at a time. If you have already outlined your cookies and need a to fill in or 'spill' your cookies, you can add more milk (as much as you would need) to make your frosting very runny.

If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.

If you want more shine, use more corn syrup and less milk. This frosting will stay good for days in the fridge.

Recipe/images courtesy of i am baker