Refrigerate the cookie dough for another hour. Place the shapes on a non-stick baking sheet. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again. It dried firm and glossy and did not smear or smoosh when I layered my cookies on a serving platter and covered them with plastic wrap for transport. On a floured surface, roll out the dough to 3/8' thick. Mix in remaining dry ingredients and blend into the creamed mixture, scraping the sides of the bowl as needed. My cookies were iced very quickly this way. In the bowl of a stand mixer, blend butter and cream cheese with the paddle attachment on low speed. I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in. The icing was just what I needed as I didn't really want to make a batch of royal icing. I did chill my dough well in addition to cooling my cookie sheet down between batches. I subbed all vanilla as I am not a fan of almond flavoring.

Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. I too was set to try a different recipe when I came across this one. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.Add in food colouring until desired intensity is achieved.Divide into as many separate bowls as you wish for different colours.Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).For the frosting in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).Remove cookies to wire racks to cool completely before icing.Place cookies 2-inches apart on cookie sheet.Cut into desired shapes using cookie cutters.On a very lightly floured surface roll out the dough into about 1/4-inch thickness.Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only). In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended.

Cover bowl with plastic wrap and chill for 2 hours.In another bowl combine the flour with baking powder, baking soda and salt gradually stir into the butter mixture until well blended.For cookies in a large bowl combine butter with sugar, eggs, vanilla and almond extract beat using an electric mixer on high speed until light and fluffy.

Christmas cookie recipes cut out