Yeti Cookies

1. 1

   In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.

2. 2

   Preheat oven to 350u00b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 1 in. apart on ungreased

3. 3

   . Bake until light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.

4. 4

   Spread cookies with vanilla frosting and decorate with sprinkles. Add face, hands and feet with blue icing; add mouth with black icing. Use additional sprinkles for teeth; add eyes. If desired, add additional sprinkles or candies for decoration.

5. 5

   Dough can be made 2 days in advance. Wrap in plastic and place in an airtight container. Store in the refrigerator.

6. 6

   Freeze undecorated cookies in airtight freezer containers. To use, thaw in covered containers and decorate as desired.

No additional tips available.