Hands On:

40 minutes

Total Time:

47 minutes

Serves:

Ingredients

¾ cup Hy-Vee butter, softened
¾ cup Hy-Vee granulated sugar
1 tsp Hy-Vee baking powder
1 Hy-Vee large egg
2 tsp Hy-Vee vanilla extract
¼ tsp Hy-Vee almond extract
2 ¼ cups Hy-Vee all-purpose flour

Royal Icing

3 cups Hy-Vee powdered sugar
2 tbsp meringue powder
¼ tsp cream of tartar
⅓ cup warm water
½ tsp Hy-Vee vanilla extract

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Preparation

Place butter in a large mixing bowl. Beat butter on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined.

Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and refrigerate dough for 30 minutes or until easy to handle.

Preheat oven to 375°. Roll one portion of dough at a time on a lightly floured surface to ¼-inch thickness. Cut desired shapes using a 3-inch cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.

Bake 7 minutes or until edges are firm and bottoms are light brown. Transfer cookies to wire racks to cool. Frost as desired with Royal Icing and, if desired, add decorating nonpareils and sprinkles.

Prepare Royal Icing: Whisk together powdered sugar, meringue powder, and cream of tartar. Add warm water and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until icing is very stiff. Tint as desired; frost cookies.

Nutrition Facts

Serving Size: 1 frosted cookie

Serves: 16

Amount Per Serving
Calories:		280
% Daily Value*
Total Fat: 9g		12%
	Saturated Fat: 6g
	Trans Fat: 0g
Cholesterol: 35mg		12%
Sodium: 40mg		2%
Total Carbohydrate: 46g		17%
	Dietary Fiber: 0g	0%
	Sugars: 32g	64%
Protein: 3g		6%