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1
Combine 1 cup butter and sugar in large bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add egg and 1 teaspoon almond extract; continue beating until well mixed.
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4
Reduce speed to low; add all remaining cookie ingredients.
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5
Beat until well mixed.
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6
Divide dough in half; flatten slightly.
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7
Wrap each half in plastic food wrap.
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8
Refrigerate until firm (at least 1 hour).
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9
Heat oven to 375F.
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10
Roll out dough, one-half at a time on lightly floured surface (keeping remaining dough refrigerated), to 1/8-inch thickness.
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11
Cut with 3-inch tree cookie cutter.
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12
Place 1 inch apart onto ungreased cookie sheets.
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13
Bake for 6 to 7 minutes or just until edges begin to lightly brown.
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14
Cool 1 minute on cookie sheet.
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15
Remove to wire cooling rack.
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16
Cool completely.
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17
Combine powdered sugar, 2 tablespoons butter and 1 teaspoon almond extract in small bowl.
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18
Beat at low speed until well mixed.
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19
Continue beating, adding enough water for desired glazing consistency.
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20
Frost 1 cookie at a time; immediately sprinkle each with nut topping and decorator sugars, if desired.
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21
*Substitute 1 cup finely chopped toasted mixed nuts such as almonds, peanuts, cashews etc.
