Make-Ahead Time up to 3 days in refrigerator or up to 3 months in freezer
Final Prep Time 30 minutes
YIELD Makes about 3 dozen cookies
|1‑1/2||cups granulated sugar|
|1||cup (2 sticks) butter, softened|
|3/4||cup sour cream|
|3||teaspoons almond extract, divided|
|4‑1/3||cups all-purpose flour|
|1||teaspoon baking powder|
|1||teaspoon baking soda|
|2||cups powdered sugar|
|1||tablespoon light corn syrup|
|Assorted food colorings and decors|
- Beat granulated sugar and butter in large bowl until light and fluffy. Add sour cream, eggs, 2 teaspoons almond extract and vanilla; beat until smooth. Add flour, baking powder, baking soda and salt; beat until well blended.
- Divide dough into 4 pieces; flatten each piece into disc. Wrap each disc tightly with plastic wrap. Refrigerate at least 3 hours or up to 3 days.
- Combine powdered sugar, milk, corn syrup and remaining 1 teaspoon almond extract in small bowl; stir until smooth. Cover and refrigerate up to 3 days.
- Preheat oven to 375°F. Working with one disc of dough at a time, roll out on floured surface to 1/4-inch thickness. Cut dough into desired shapes using 2-1/2-inch cookie cutters. Place about 2 inches apart on ungreased cookie sheets. Bake 7 to 8 minutes or until edges are firm and bottoms are brown. Transfer to wire racks to cool completely.
- Divide powdered sugar mixture among 3 or 4 small bowls; tint with desired food colorings. Frost and decorate cookies as desired; let stand until set.
|Serving Size:||1 cookie|
|Total Fat||6 g|
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