-
1
Preheat oven to 375u00b0F.
-
2
Place flour and salt in medium bowl; stir to combine.
-
3
Beat powdered sugar and butter in large bowl until light and fluffy.
-
4
Beat in egg, almond extract and vanilla.
-
5
Gradually add flour mixture--mix until well blended.
-
6
Divide dough in half.
-
7
If desired, tint half of dough with green food coloring.
-
8
Fit cookie press with desired plate (or change plates for different shapes after first batch).
-
9
Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
-
10
Decorate cookies with cherries and assorted candies, if desired.
-
11
Bake 10-12 minutes or until just set.
-
12
Remove cookies to wire racks; cool completely.
-
13
Prepare Icing, if desired.
-
14
Pipe or drizzle on cooled cookies.
-
15
Decorate with cherries and assorted candies, if desired.
-
16
Store tightly covered at room temperature or freeze up to 3 months.
-
17
--Icing--.
-
18
Place all ingredients in medium bowl; stir until thick, but spreadable. (If icing is too thick, stir in 1 teaspoon additional milk).
