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| 1 1/2 | cups powdered sugar |
| 1 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon almond extract |
| 1 | egg |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon cream of tartar |
| Colored sugars, candy sprinkles and nonpareils, if desired |
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| 2 | cups powdered sugar |
| 1/2 | teaspoon vanilla |
| 2 | tablespoons milk or half-and-half |
| 1. | In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. |
| 2. | Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet. |
| 3. | Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. |
| 4. | In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars. |
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| For melt-in-your-mouth treats, be sure to mix cookies just enough—but not too much. Too much mixing can result in tough cookies. |
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| Skip the decorator frosting and use part of a container of ready-to-spread frosting instead. The frosting layer will be a bit thicker this way, but it will be equally delicious! |
Nutrition Information:
65 ( 25 ); 3 g ( 2 g); 10 mg; 40 mg; 9 g ( 0g); 1 g 2 %; 0%; 0%; 0% 1/2 ; 1/2