Hy-Vee Recipes and Ideas

Directions

1. Step1
   In a large mixing bowl, beat 1 cup butter with an electric mixer on medium to high for 30 seconds. Add 1-1/2 cups powdered sugar. Beat until combined, scraping sides of bowl occasionally.
2. Step2
   Beat in egg, vanilla, 1/2 teaspoon almond extract, baking soda and cream of tartar until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
3. Step3
   Divide dough into thirds. Place each portion in small mixing bowls. Using a toothpick, add a small amount of red food coloring to each portion. Beat each portion until thoroughly combined and desired shade is reached. Chill dough portions for 1 hour or until easy to handle.
4. Step4
   Preheat oven to 375 degrees.
5. Step5
   On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness. Using 1-1/2-inch diameter cutters, cut dough into desired shapes. Coat top of each cutout with coarse sugar. Place cutouts 1 inch apart on an ungreased cookie sheet. Reroll scraps as necessary.
6. Step6
   Bake for 7 to 8 minutes or until edges are very light brown. Transfer cookies to a wire rack; cool.
7. Step7
   For buttercream frosting, in a medium mixing bowl combine 1/2 cup plus 2 tablespoons butter, 2 cups powdered sugar, milk and 2 teaspoons almond extract. Beat with an electric mixer on low for 30 seconds. Beat on medium until smooth and creamy.
8. Step8
   Spread a scant teaspoon of frosting over bottoms of half the cookies. Press the bottoms of the remaining cookies against the frosting.
9. Step9
   To store: Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before frosting.