Makes about 3 dozen cookies depending on the size of your cookie cutters
COOKIES:
1-1/2 cups butter
1-1/2 cups powdered sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
4 cups flour
1. Cream together the butter and the powdered sugar. Add eggs, one at a time, beating well after each. Add vanilla and almond extract, beating again. Add flour and mix well. Refrigerate the dough for about 30 minutes.
1-1/2 cups powdered sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
4 cups flour
1. Cream together the butter and the powdered sugar. Add eggs, one at a time, beating well after each. Add vanilla and almond extract, beating again. Add flour and mix well. Refrigerate the dough for about 30 minutes.
2. Preheat the oven to 350.
3.
Divide the dough in half and place one of the halves in the
refrigerator while rolling out the other half. Roll out the dough on a
floured surface with a floured rolling pin to 1/4 inch thickness. Cut
with cookie cutters and place on ungreased cookie sheets. Repeat with
the other half of dough.
4. Bake at 350
for 10 to 12 minutes. Transfer cookies to paper towels or wire rack to
cool. When cool, frost and decorate as desired.
CREAM CHEESE FROSTING:
1 (8-oz pkg. cream cheese), softened
1 cube butter, softened
1 tsp. vanilla
3 - 4 cups powdered sugar
1 T. milk or cream
1 cube butter, softened
1 tsp. vanilla
3 - 4 cups powdered sugar
1 T. milk or cream
Beat until spreadable.
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