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Preparation Time: 30 min
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Chilling Time: 2 to 3 hrs
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Cooking Time: 7 to 8 min
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1.
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Cream butter, sugar, egg, vanilla and almond extract in large mixer bowl till light and fluffy.
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Beat in flour, baking soda and cream of tartar till mixed.
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Divide dough in half.
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Cover and chill dough 2 to 3 hrs.
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(Dough can be refrigerated up to several days; soften slightly before rolling out.)
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2.
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Heat oven to 350 degrees.
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Have lightly greased baking sheets ready.
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3.
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Roll out half of dough on lightly floured surface to almost 1/4 inch thick.
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Use cookie cutters to cut out desired shapes.
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Place cookies 2 inches apart on prepared baking sheets.
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Bake till light brown on edges, 7 to 8 min.
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Cold on wire racks.
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4.
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For frosting, beat cream cheese, sugar and vanilla in small bowl till smooth.
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Beat in lowfat milk till spreading consistency.
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Add in food coloring as desired.
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5.
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Use frosting to decorate cookies.
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Let stand till frosting sets.
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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.
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The recipe, Rullo wrote, was one which her mother had found in her mother's first cookbook.
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As children, Rullo and her brother would help cut out the Santa Claus shapes and watch them bake.
