PILLSBURY SUGAR COOKIE SHAPES RECIPES

Steps:

• In large bowl, combine flour, baking powder, baking soda and salt; mix well. Using fork or pastry blender, cut in 1 cup margarine until mixture is crumbly. In small bowl, beat eggs. Gradually add sugar, 1 teaspoon vanilla and lemon extract, beating until light. Add to flour mixture in large bowl. Stir by hand until dough forms. (If necessary, knead dough with hands to mix in dry ingredients.) Cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with 2 1/2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, decorate with decorator sugar or multicolored candy sprinkles.
• Bake at 375°F. for 6 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.
• Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars.