- 1 cup of butter, softened
- 1 cup of sugar
- 1 large brown egg
- 2 tablespoons milk
- 1 1/2 teaspoons almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 6 cups of powdered sugar
- 2/3 cup butter, softened
- 1 tablespoon vanilla
- 4 to 6 tablespoons heavy whipping cream
- Red, green, and blue food color
- Mini candy-coated chocolate pieces
- Sweetened flaked coconut
- Miniature marshmallows
- Decorator sugars
STEP 1: Combine 1 cup butter and sugar in a bowl; beat at medium speed until creamy. Add egg, milk, and almond extract; continue beating until well mixed. Add flour and baking powder. Beat at low speed until well mixed.
STEP 2: Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 2-3 hours until firm.
STEP 3: Heat oven to 400°F.
STEP 4: Roll out dough on a lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with a 3-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets
STEP 5: Bake 6-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to a cooling rack. Cool completely.
STEP 6: Combine powdered sugar, 2/3 cup butter, vanilla, and enough whipping cream for desired frosting consistency in a bowl. Beat at medium speed until well mixed. Reserve a portion of white frosting. Tint remaining portions of frosting with desired food colors. Spread or pipe frosting as desired.
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