Cookie Turkeys

 

1 1/2

cups powdered sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

1/2

teaspoon almond extract

1

large egg

2 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon cream of tartar

1

container Betty Crocker® Rich & Creamy vanilla frosting

Assorted candies, if desired

• 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 1/4-inch thick. Cut with 4 1/2-inch turkey-or hand-shaped cookie cutter; place 1-inch apart on ungreased cookie sheets.
• 3 Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate with candies as desired.