Classic Christmas Sugar Cookie Cutouts

These pretty sugar cookies are a classic addition to the holiday cookie tray. They make great decorations, too! MORE + LESS -

Cookies

1 1/2

cups powdered sugar

cup butter or margarine, softened

teaspoon vanilla

1/2

teaspoon almond extract

egg

2 1/2

cups Gold Medal™ all-purpose flour

teaspoon baking soda

teaspoon cream of tartar

Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired

cups powdered sugar

1/2

teaspoon vanilla

tablespoons milk or half-and-half

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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.

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.
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!