CUT-OUT COOKIES

Cut-out cookies always seem to be the favorite for children and adults! I have a gazillion cookie cutters—and all colors of sanding sugar and sprinkles. For Easter, I make carrot-shaped cookies. In winter, snowflake cookies. In fall, apple, leaf, and pumpkin shaped cookies. For St. Patrick’s Day...

l c. real butter, softened
l c. powdered sugar
l egg
l ½ tsp. almond extract
l tsp. vanilla
l tsp. salt
2 ½ c. flour
powdered sugar for rolling

Cream butter and powdered sugar. Add egg, flavorings and mix well. Add flour and salt; mix. Cover and refrigerate at least 2 hours. Roll out ¼” to l/8" thick on powdered sugar covered board, cut as desired. Place on greased sheets. For best results, bake on parchment paper. Bake 350˚ 8-10 minutes. Cool on wire racks. Frost when cool.

Frosting:
1 c. powdered sugar
small pinch salt
milk to desired consistency
Mix frosting ingredients together. Frost cookies. Decorate with colored sugar or sprinkles, as desired.