Holiday Cutouts

 

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® Decor Selects candy sprinkles, nonpareils or colored sugars, if desired

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.