Name: Cookie Swap Cutouts
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 cup butter, softened; 1-1/4 cups sugar; 2 large egg, room temperature; 2 teaspoons almond extract; 3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; ROYAL ICING:; 2 egg whites, room temperature; 2 pounds confectioners' sugar; 2 teaspoons almond extract; 1 teaspoon water

I flooded my cutout Christmas trees with royal icing and scattered edible beads and more icing over the top for a polished design. —Melissa Falk, Avon, Ohio

Ingredients

1 cup butter, softened

1-1/4 cups sugar

2 large egg, room temperature

2 teaspoons almond extract

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

ROYAL ICING:

2 egg whites, room temperature

2 pounds confectioners' sugar

2 teaspoons almond extract

1 teaspoon water

Instructions

1 Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and almond extract. In another bowl, sift together flour, baking powder and salt; beat into creamed butter mixture (mixture will be soft).

2 Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.

3 Preheat oven to 365°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured cookie cutter. Place 2 in. apart on parchment-lined baking sheets.

4 Bake until edges are lightly browned, 7-8 minutes. Remove from pans to wire racks to cool completely.

5 For royal icing, place egg whites into a large bowl. Whisk on high for 4-5 minutes or until stiff peaks form. Gradually add confectioners sugar, 1 cup at a time, on low speed until incorporated. Add almond extract. Thin with water, as needed. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.