USPS COOKIES RECIPES

Steps:

• Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, salt, and espresso powder until combined.  In a large bowl, using a hand mixer, beat butter and sugars until smooth and mixture is light. Add eggs, one at a time, beating well between each addition. Add vanilla and beat until combined. Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in most Andes and chocolate chips. Using a medium cookie scoop, form dough into balls and place on prepared baking sheets, about 2" apart. Flatten slightly then top with remaining Andes. Bake until cookies are set and edges are golden, 10 to 12 minutes.

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.