Ingredients

The following ingredients have 4 Servings
  • 3 cups powdered sugar
  • 2 cups butter or margarine, softened
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 2 eggs
  • 5 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 4 cups powdered sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 1 teaspoon almond extract
  • Food colors, as desired
  • Betty Crocker™ decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
  • Betty Crocker™ decorating icing (in 4.25-oz tubes), if desired
  • Flaked coconut, if desired

Instruction

  • In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
  • Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.