COLORFUL SUGAR COOKIES RECIPES

Steps:

• For the Sugar Cookies, mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside.
• Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.
• Meanwhile, for the Colored Sugar, place sugar in resealable plastic bag. Add 5 drops of desired food colors. Add more food color, a drop or two at a time, if more intense color is desired. Seal bag and knead gently until color is evenly distributed. Spread in thin layer on baking sheet and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sugar to its original texture, if needed. Set aside.
• Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in Colored Sugar. Place 2 inches apart on ungreased baking sheets.
• Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.