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Snowman Butter Cutouts

 Snowman 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
30 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Almond Extract
  • 4 to 6 tablespoons heavy whipping cream
  • 1 cup chocolate frosting
  • AirHeads Xtremes sour belt candies, rainbow chip crunch sprinkles and milk chocolate M&M's


  • 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.

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Snowman Butter Cutouts (continued)

Directions (continued)

  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut with a floured 4-in. snowman cookie cutter. Place 1 in. apart on
  • greased baking sheets.
  • Bake at 350° for 7-8 minutes or until lightly browned. Remove to
  • wire racks to cool completely.
  • For frosting, in a large bowl, combine the butter, confectioners'
  • sugar, extract and enough cream to achieve spreading consistency.
  • Frost cookies; pipe chocolate frosting onto hats. Cut belt candies
  • into pieces and attach for scarves; use sprinkles for faces and
  • M&M's for buttons. Let stand until frosting is set. Yield: about
  • 2-1/2 dozen.