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Frosted Butter Cutouts

I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day! —Sandy Nace, Greensburg, Kansas

51 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon almond extract
2 to 3 tablespoons heavy whipping cream
Green and red food coloring, optional
Red-hot candies, colored sugar, Cake Mate snowflake decors and colored sprinkles

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in the
buttermilk and extracts. Combine the flour, baking powder, baking
soda and salt; gradually add to creamed mixture and mix well. Cover
and refrigerate overnight or until easy to handle.

2 of 2

Frosted Butter Cutouts (continued)

Directions (continued)

On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on
greased baking sheets.
Bake at 350° for 6-7 minutes or until lightly browned. Remove to
wire racks to cool.
For frosting, in a small bowl, combine the butter, confectioners'
sugar, extract and enough cream to achieve spreading consistency.
Add food coloring if desired. Decorate as desired with frosting and
candies. Yield: about 8-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 140 calories, 5 g fat (3 g saturated fat), 21 mg cholesterol, 105 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.