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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 |
|
| 1 | egg yolk |
| 1/4 | teaspoon water |
| Food colors |
| 1. | In large bowl, mix powdered sugar, butter, vanilla, almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours. |
| 2. | Heat oven to 375°F. Lightly grease cookie sheet with shortening or spray with cooking spray. Divide dough in half. On lightly floured surface, roll each half 3/16 inch thick. Cut into desired shapes with cookie cutters. On cookie sheet, place cookies about 2 inches apart. |
| 3. | In small bowl, mix egg yolk and water. Divide mixture among several small custard cups. Tint each with a different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paintbrushes. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack; cool. |
| Bake 8 to 9 minutes. |
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| This recipe was first published in the 1957 Betty Crocker’s Cookbook for Boys and Girls. The first version of it had honey as the sweetener but now uses powdered sugar, giving the cookie a light, airy texture and yummy butter cookie flavor. |
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| When cutting out cookies, dip the cookie cutters in flour so they won’t stick to the dough. |
Nutrition Information:
60 ( 30); 3 1/2g ( 1 1/2g, 0g); 15mg; 45mg; 7g ( 0g, 3g); 0g 2%; 0%; 0%; 0% 1/2 ; 0 ; 1/2 1/2