Yield: 3 dozen, 2-inch cookies
1 cup butter
2 cups sugar
2 tablespoons Amaretto
1 teaspoon vanilla
4 cups flour
1 teaspoon baking powder
½ teaspoon salt
1. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, Amaretto, and vanilla and beat well: scraping down sides of bowl. Stir together all dry ingredients and add, a little at a time, to the butter mixture, mixing until well blended.
Divide dough in half and wrap each half in plastic wrap, forming dough into a large, flat disk: refrigerate at least 1 hour.
2. Preheat oven to 350º. Spray cookie sheets with non-stick coating.
On a lightly floured board, roll out one of the disks to about 1/8-inch thickness and cut out with cookie cutters. Place shapes on prepared cookie sheets and bake 8 - 10 minutes or until just beginning to turn golden around the edges. Do not allow cookies to brown. Cool cookies completely before decorating with Royal Icing.
Yield: 2 cups
4 cups powdered sugar, sifted
2 egg whites (or ¼ cup prepared powdered egg whites)
Combine powdered sugar with egg whites and beat 2 - 3 minutes, until smooth and fluffy. If mixture is too stiff, add a drop or two of water. If too thin, add more sifted powdered sugar.
Holiday Cookie Tree
Brighten your party table with this adorable, tasty decoration.
Starting at the bottom, wrap an 18-inch Styrofoam cone with r2 ½-inch ribbon, using small spots hot glue to secure in place.
*Make holes in the tops of the cookies so you can hang them from toothpicks. To do this, bake cookies and as soon as they are out of the oven (while still warm), use a skewer to form the holes. If you wait until the cookies cool, they will crack when you try to make the holes.
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