Ingredients
1 cup butter, softened1-1/2 cups confectioners’ sugar1 large egg, room temperature1 teaspoon vanilla extract1/2 teaspoon almond extract2-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartarFROSTING:3-3/4 cups confectioners’ sugar3 tablespoons butter, softened1 teaspoon vanilla extract2 to 4 tablespoons 2% milkOptional: Liquid or paste food coloring and assorted sprinkles
Preparation
Cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours.
Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets.
Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely.
For frosting, beat confectioners’ sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired.
