ALMONDS TREE RECIPES

Steps:

• Combine 1 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and 1 teaspoon almond extract; continue beating until well mixed. Add all remaining cookie ingredients. Beat at low speed until well mixed.
• Divide dough in half; flatten slightly. Wrap each half in plastic food wrap. Refrigerate 1 hour until firm.
• Heat oven to 375°F.
• Roll out dough, one-half at a time on lightly floured surface (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch tree cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
• Bake 6-7 minutes or just until edges begin to lightly brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely.
• Combine powdered sugar, 2 tablespoons butter and 1 teaspoon almond extract in small bowl. Beat at low speed until well mixed. Continue beating, adding enough water for desired glazing consistency. Frost 1 cookie at a time; immediately sprinkle each with nut topping and decorator sugars, if desired.

Steps:

• Heat oven to 350°F. In medium bowl, beat 1 cup butter, the granulated sugar and almond extract with electric mixer on medium speed until smooth. On low speed, beat in flour.
• Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.
• Bake 12 to 15 minutes or until firm to the touch. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, beat powdered sugar, 2 tablespoons butter and the milk on medium speed until smooth and spreadable. Stir in green food color until uniform color.
• Spoon frosting into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to make tree shape in a zigzag pattern on each cookie with frosting.