-
1
Sift first 3 ingredients into medium bowl.
-
2
Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth.
-
3
Beat in 1 teaspoon vanilla extract and almond extract.
-
4
Beat in flour mixture until just blended.
-
5
Gather dough together; divide in half.
-
6
Flatten each half into disk, wrap in plastic, and chill overnight.
-
7
(Can be made 2 days ahead.
-
8
Keep chilled.
-
9
Soften dough slightly at room temperature before rolling out.)
-
10
Position rack in center of oven and preheat to 325F.
-
11
Line 2 large baking sheets with parchment paper.
-
12
Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness.
-
13
Cut out cookies with assorted cutters.
-
14
Transfer cookies to prepared baking sheets, spacing 1 inch apart.
-
15
Gather scraps and roll out on lightly floured surface; cut out additional cookies.
-
16
Repeat until all dough is used.
-
17
Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes.
-
18
Cool on sheets 5 minutes.
-
19
Transfer to rack; cool completely.
-
20
Sift powdered sugar into medium bowl.
-
21
Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing.
-
22
Spread thinly onto cookies.
-
23
Decorate as desired.
-
24
Let stand until set, about 2 hours.
-
25
(Can be made 3 days ahead.
-
26
Store between waxed paper in airtight container at room temperature.)
