Ingredients
1/2 cup butter, softened1/2 cup sugar1 large egg3/4 teaspoon vanilla extract1/4 teaspoon almond extract1-3/4 cups all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon baking powderFROSTING:5 cups confectioners’ sugar1 tablespoon light corn syrup3/4 teaspoon vanilla extract5 to 6 tablespoons waterRed, blue, green, yellow and gray paste food coloringAssorted colored sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. Christmas light-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely.
In a small bowl, beat confectioners’ sugar, corn syrup, vanilla and enough water to reach desired consistency. Reserve 2/3 cup frosting for bottom of cookies and reflections. Divide remaining frosting between four bowls. Tint one red, one blue, one green and one yellow. Frost tops of cookies. If desired, sprinkle with colored sugar. Tint half of the reserved frosting gray; frost bottom of cookies. With remaining white frosting and a #5 round tip, pipe on reflections. Let stand until completely set.
To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator.
