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1
Combine butter and sugar in bowl; beat at medium speed until creamy.
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2
Add egg, milk and almond extract; continue beating until well mixed.
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3
Add flour and baking powder; beat at low speed until well mixed.
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4
Divide dough into thirds; place each portion into separate bowls.
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5
Add very small amount of red gel food color to 1 portion; mix well.
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6
Add additional red gel for desired color, if necessary.
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7
Repeat with remaining dough portions and gel food colors.
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8
Shape each dough into ball; flatten each ball to 1/2-inch thickness.
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9
Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
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10
Heat oven to 400F.
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11
Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto well-floured surface in random pattern with dough pieces touching.
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12
Roll out dough to 1/4- to 1/8-inch thickness, forming marbled design.
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13
Cut with 3-inch leaf-shaped cookie cutters.
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14
Place cookies, 1 inch apart, onto ungreased cookie sheets.
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15
Sprinkle with decorator sugar.
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16
Bake 7-9 minutes or until cookies are lightly browned.
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17
Cool 1 minute on cookie sheet; remove to cooling rack.
