- 1
- 250 mins
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™ 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
Preparation
Step 1
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.