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Prep 2hr10min
Total3hr40min
Servings60
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Ingredients
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
Betty Crocker™ decorating icings (any color from 4.25-oz tubes)
Betty Crocker™ snowflake or star candy decors, if desired
Edible glitter, if desired
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Steps
1
In large bowl, mix powdered sugar, butter, vanilla, almond extract and egg with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate about 2 hours or until firm.
2
Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll half of dough at a time on lightly floured surface to 1/4-inch thickness. Cut into 2-inch squares. Place on cookie sheet.
3
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4
Decorate tops of each package with icings to form ribbon and bow; arrange with candies and sprinkle with glitter.
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If you forget to remove your cookies from the cookie sheets in time and the cookies seem to stick, pop the whole sheet back in the hot oven for a minute or two. The heat should soften the cookies slightly, making them easier to remove.
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