3/4 c. butter, soft
3/4 c. sugar
1 egg
1 t. almond or vanilla
Cream butter and sugar. Add egg and almond. Add flour. Blend just until combined. Do not over mix. Refrigerate 1 hour. Roll out on floured surface. Cut out with cookie cutters. Bake 13-15 minutes. Do not let them get brown.
Frosting:
2/3 c. powdered sugar
1/2 t. almond flavoring (don't substitute!)
1-2 t. evaporated milk
Mix all until smooth. Add food color.
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