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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 30 |
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I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day!Sandy Nace, Greensburg, Kansas Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
1 cup buttermilk |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
5 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
frosting: |
1/2 cup butter, softened |
4 cups confectioners' sugar |
1 teaspoon almond extract |
4 to 6 tablespoons heavy whipping cream |
1 cup chocolate frosting |
airheads xtremes sour belt candies, rainbow chip crunch sprinkles and m&m's® brand chocolate candies |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. snowman cookie cutter. Place 1 in. apart on greased baking sheets.
3. Bake at 350° for 7-8 minutes or until lightly browned. Remove to wire racks to cool completely.
4. For frosting, in a large bowl, combine the butter, confectioners' sugar, extract and enough cream to achieve spreading consistency. Frost cookies; pipe chocolate frosting onto hats. Cut belt candies into pieces and attach for scarves; use sprinkles for faces and M&M's for buttons. Let stand until frosting is set. Yield: about 2-1/2 dozen.
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