Recipe by Michelle on December 13, 2020
cookie
- Line a cookie sheet with parchment paper
- In a large bowl, cream together butter and sugar. (In this step I make sure I mix until it is nice and fluffy about 2 minutes. The cookie will be airier as a result)
- Add eggs & vanilla and almond extract. Mix until all ingredients are well combined. Set aside
- In another medium bowl mix flour, baking powder and salt.
- Slowly add flour to the cream butter mixture. Not all at once otherwise it will be too dry.
- Mix well. It will be a crumbly mixture.
- With your hand, finish mixing the dough in the bowl. (I do the final mixing with my hand so it gives me a smoother dough)
- Wrap the dough in plastic wrap and put in the fridge for at least 1 hour.
- Preheat oven to 350-degree F
- Put the dough in between 2 parchment paper and roll the dough to 1/8 to ¼ inch thick. (Remember if you go for a thinner cookie, you may need to adjust your time).
- Choose your favorite cookie cutter and create magic.
- Bake in your prepared pan at 350 for 8 to 10 minutes or until golden.
- Cool in the pan for 2 minutes then transfer to a cooling rack.
- COOL COMPLETELY BEFORE FROSTING
- In a large mixing bowl combine powdered sugar and cream of tartar
- Add the vanilla and almond extract.
- Add the milk 1 tablespoon at the time.
- Separate in smaller bowl and add the coloring you want: red, green and white
- Transfer your icing to a pipping bag with a small tip so it is easier to do design.