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1
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, until blended. Beat in vanilla and almond extract. On low speed, beat in flour mixture just until blended. Shape dough into a ball; wrap in plastic wrap. Refrigerate 2 hours or until firm.
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2
Heat oven to 375°F. On lightly floured surface, roll out dough to 1/4-inch thickness. Cut with floured 3-inch stocking-shaped cookie cutter. On ungreased cookie sheets, place cutouts 1 inch apart.
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3
Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
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4
Decorate cookies using cookie icing and sanding sugar.
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