Sugar Cookies II

Ingredients
Cookie:
1 1/2 cups sifted confectioners sugar
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Icing:
2 cups confectioners’ sugar, sifted
1/2 teaspoon almond extract
1/4 cup milk
Food coloring

Steps
1. Cream butter for 2 minutes, add sugar and beat for an additional 2 minutes. Add egg, vanilla and almond extract, beat until light and fluffy. Combine dry ingredients and add to batter, stirring to blend.

2. Divide dough in half, form 2 balls. Wrap and refrigerate for at least 3 hours.

3. Using a rolling pin, roll out dough (about 1/2 of one dough ball at a time) on a lightly floured surface to about 1/8" thickness. Dip cookie cutters into flour; cut out shapes. Place cookies on silpat lined or lightly greased cookie sheets. Bake at 375°F for 7-8 minutes.

4. To make icing, combine sugar, almond extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring.

5. To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose. Makes 2-3 dozen.

www.simplyrecipes.com