INGREDIENTS

INSTRUCTIONS

FROSTING
Preparation time: 30 minutes Chilling time: 2 to 3 hours Cooking time: 7 to
1. Cream butter, sugar, egg, vanilla and almond extract in large mixer
bowl until light and fluffy. Beat in flour, baking soda and cream of tartar
until mixed. Divide dough in half. Cover and refrigerate dough 2 to 3
hours. (Dough can be refrigerated up to several days; soften slightly
before rolling out.)
2. Heat oven to 350 degrees. Have lightly greased baking sheets ready.
3. Roll out half of dough on lightly floured surface to almost 1/4 ~inch
thick. Use cookie cutters to cut out desired shapes. Place cookies 2 inches
apart on prepared baking sheets. Bake until light brown on edges, 7 to 8
minutes. Cool on wire racks.
4. For frosting, beat cream cheese, sugar and vanilla in small bowl until
smooth. Beat in milk until spreading consistency. Add food coloring as
desired.
5. Use frosting to decorate cookies. Let stand until frosting sets.
Second place went to Nancy Rullo, of Bloomingdale, for her recipe for
Mom's sugar cookies in the shape of Santa Claus faces, iced with a cream
cheese frosting and decorated in traditional holiday colors. The recipe,
Rullo wrote, was one that her mother had found in her mother's first
cookbook. As children, Rullo and her brother would help cut out the Santa
Claus shapes and watch them bake. from the Chicago Tribune third annual
Food Guide Holiday Cookie Contest December 13, 1990
Posted to MM-Recipes Digest V3 #340
From: Linda Place <placel@worldnet.att.net>
Date: Thu, 12 Dec 1996 01:06:56 +0000

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