Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon cream of tartar

  4. 1 cup butter, softened

  5. 1 1/2 cups powdered sugar

  6. 1 teaspoon vanilla extract

  7. 1/2 teaspoon almond extract

  8. 1 large egg Thin Icing:

  9. 2 cups powdered sugar, sifted

  10. 1/4 cup 2% milk

  11. 1/4 teaspoon vanilla extract Food coloring Assorted cake/cookie sprinkles Pastry brush for spreading icing on cookies

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine flour, baking soda and cream of tartar; set aside.

  2. In large mixing bowl, cream together the butter and powdered sugar until fluffy. Add egg and extracts and beat well. Stir in flour mixture until just mixed. Cover and refrigerate dough for at least 2 hours.

  3. Preheat oven to 375°F (190°C). Lightly grease baking sheets.

  4. Divide dough in half. Roll each half 1/4-inch think on a lightly floured surface. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters. Place cookies about 2-inches apart on baking sheets. Bake on top rack of oven for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks to cool.

  5. For Thin Icing: Mix together all ingredients until smooth and thin enough to brush onto cookies using a pastry brush. If icing is too thick, add small amounts of milk at a time until consistency works for you. Tint with food coloring, as desired.

  6. Brush cookies with Thin Icing and decorate with an assortment of cookie sprinkles. Allow to air-dry completely before storing in airtight container.


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