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For the Cookies:
Ingredients
Makes approximately 2 dozen cookies- 1 1/2 cups confectioners' sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- Two egg whites or 1/4 cup egg substitute
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Cream butter in large bowl with an electric mixer. Add confectioners sugar, butter, vanilla, almond extract and egg.
- In a separate bowl, combine the flour, baking soda, and cream of tartar. Slowly add it to butter mixture.
- Cover it and refrigerate at least 2 hours.
- Roll out the dough to a quarter inch thick on a surface sprinkled with confectioners' sugar. Cut into desired shapes with cookie cutters and place on Silpat or a lightly greased cookie sheet.
- Bake at 375° F for 10 to 12 minutes or until edges are light brown. Remove them from the cookie sheet and allow them to cool before decorating.
For the Buttercream Frosting:
Ingredients
Makes approximately 2 1/2 cups- 1 cup margarine or butter, softened
- 3 tablespoons milk
- 4 1/2 cups confectioners' sugar
- Food coloring (optional)
- Cream the butter with an electric mixer and add sugar and milk. Add more confectioners sugar or milk for a thicker or thinner consistency.
- Add food coloring if desired. Frost and decorate the cookies.
