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Gingerbread
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Holiday Cutout Cookies
These pretty sugar cookies are a classic addition to the holiday cookie tray. They make great decorations, too!
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 all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Creamy Decorator's Frosting (below)
Colored sugars, candy sprinkles and nonpareils, if desired
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
Heat oven to 375°F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered surface. 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.
Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost and decorate cookies as desired with Creamy Decorator?s Frosting and colored sugars.
Creamy Decorator's Frosting
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half
Stir together all ingredients until smooth and spreadable. Tint with food color if desired.
 Always Kiss The Cook
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