240 gr powdered sugar
230 gr butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
350 gr all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar


320 gr powdered sugar
1/2 teaspoon vanilla
30 ml milk


How to bake

  1. In a large bowl, mix the powdered sugar, the butter, vanilla, almond extract and egg until well blended.
  2. Stir in the flour, baking soda and cream of tartar.
  3. Cover the dough and refrigerate for at least 3 hours.
  4. Heat the oven to 375°F/190°C.
  5. Divide the dough in half.
  6. On a lightly floured, cloth-covered surface, roll each half of dough 3/16 inch/ 0,5cm thick.
  7. Cut the dough into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch/ 0,6cm from the top with the end of a plastic straw.
  8. Place the cookies on an ungreased cookie sheet.
  9. Bake the cookies for about 7 to 8 minutes or until they are light brown.
  10. Remove the cookies from the baking and place them on a cooling rack.
  11. Let the cookies cool completely, for at least 30 minutes.
  12. In a medium bowl, beat all frosting ingredients until it is smooth and spreadable. Tint with food colour if desired.
  13. Frost and decorate the cookies as desired with frosting and coloured sugars.