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Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- FROSTING:
- 5 cups confectioners' sugar
- 1 tablespoon light corn syrup
- 3/4 teaspoon vanilla extract
- 5 to 6 tablespoons water
- Red, blue, green, yellow and gray paste food coloring
- Assorted colored sugar, optional
Directions
- 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
- 2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. Christmas light-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely.
- 3. In a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Reserve 2/3 cup frosting for bottom of cookies and reflections. Divide remaining frosting between 4 bowls. Tint 1 red, 1 blue, 1 green and1 yellow. Frost tops of cookies. If desired, sprinkle with colored sugar. Tint half of the reserved frosting gray; frost bottom of cookies. With remaining white frosting and a #5 round tip, pipe on reflections. Let stand until completely set.
- 4. To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator.
Nutrition Facts
1 cookie: 250 calories, 6g fat (3g saturated fat), 24mg cholesterol, 86mg sodium, 49g carbohydrate (39g sugars, 0 fiber), 2g protein.
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