| 3 | cups powdered sugar |
| 2 | cups butter or margarine, softened |
| 2 | teaspoons vanilla |
| 1 | teaspoon almond extract |
| 2 | eggs |
| 5 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking soda |
| 2 | teaspoons cream of tartar |
|
| 4 | cups powdered sugar |
| 1/4 | cup water |
| 1/4 | cup light corn syrup |
| 1 | teaspoon almond extract |
| Food colors, as desired |
|
| Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired |
| Betty Crocker® decorating icing (in 4.25-oz tubes), if desired |
| Flaked coconut, if desired |
| 1. | In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. |
| 2. | Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet. |
| 3. | Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. |
| 4. | In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired. |
| Bake 6 to 7 minutes. |
|
| You can divide this recipe in half for a smaller batch of cookies.
|
|
| Roll dough to an even thickness by rolling over two wooden dowels or rulers. Use dowels or rulers in the desired thickness, and place them on opposite sides of the dough.
|
Nutrition Information:
100 ( 35); 4g ( 2g, 0g); 15mg; 55mg; 14g ( 0g, 9g); 0g 4%; 0%; 0%; 0% 1 ; 0 ; 1 1