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1
Preheat oven to 325F.
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2
Using electric mixer, beat butter in large bowl until light.
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3
Gradually beat in powdered sugar.
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4
Beat in extracts.
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5
Add flour and salt and stir just until combined.
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6
Gather dough into ball; divide in half.
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7
Flatten each half into disk.
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8
Wrap in plastic and refrigerate until firm, about 1 hour.
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9
Line 3 heavy large baking sheets with parchment paper.
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10
Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking.
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11
Cut out cookies, using 3-inch-long Christmas-tree cookie cutter.
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12
Gather scraps, reroll and cut out total of 36 cookies, placing 12 cookies on each prepared sheet.
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13
Spread 1 teaspoon jam in center of each cookie.
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14
Roll out remaining dough disk and cut out more cookies.
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15
Cut out centers of each cookie, using 1-inch triangle cookie cutter.
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16
Using metal spatula, lift cookie frames onto jam-topped cookies.
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17
Gather scraps, reroll and cut additional cookie frames, making total of 36.
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18
Place on jam-topped cookies.
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19
Bake cookies until slightly golden brown around edges, about 25 minutes.
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20
Transfer to racks and cool.
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21
Place half of Almond Icing in resealable plastic bag.
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22
Mix enough food coloring into remaining icing to make desired green color.
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23
Transfer green icing to another resealable plastic bag.
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24
Cut very tip off 1 corner of each bag.
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25
Pipe white icing along edges of trees.
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26
Pipe green icing in dots on trees.
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27
(Can be made 2 days ahead.
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28
Store airtight at room temperature.)
