Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 2 eggs

  4. 2 teaspoons vanilla extract

  5. 4-1/4 cups all-purpose flour

  6. 2 teaspoons baking powder

  7. 1/4 teaspoon salt FROSTING:

  8. 1/2 cup shortening

  9. 3-3/4 cups confectioners' sugar

  10. 2 tablespoons milk

  11. 1 teaspoon almond extract

  12. 1/2 teaspoon vanilla extract

  13. 1 to 2 tablespoons water

  14. 4-1/2 cups sliced almonds

  15. 3-1/2 cups finely chopped walnuts Miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool. For frosting, in a small bowl, combine the shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency. Frost cookies. Arrange almonds over the bodies and walnuts over the heads. Add chocolate chip eyes. Yield: 7-1/2 dozen.


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