Ingredients
1 1/2
cups powdered sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
1/2
teaspoon almond extract
1
large egg
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1
teaspoon cream of tartar
1
container Betty Crocker™ Rich & Creamy vanilla frosting
Assorted candies, if desired
Preparation
In large bowl, mix powdered sugar, butter, vanilla, almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours.
Heat oven to 375°F. Lightly grease cookie sheet with shortening or spray with cooking spray. Divide dough in half. On lightly floured surface, roll each half 1/4-inch thick. Cut with 4 1/2-inch turkey-or hand-shaped cookie cutter; place 1-inch apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate with candies as desired.
