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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 44 |
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These soft, buttery cutouts are always a hit, plus you can flavor the dough any way you like. I've used almonds, walnuts…even maraschino cherries. Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1 tablespoon 2% milk |
1/2 teaspoon vanilla extract |
1/8 teaspoon almond extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup finely chopped almonds, toasted |
dash salt |
icing: |
2 cups confectioners' sugar |
2 tablespoons plus 2 teaspoons 2% milk |
green food coloring |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts.
2. Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate overnight.
3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool.
4. Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
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