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These cinnamon-flavored cut-outs are topped with an almond frosting and nuts.
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. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Divide dough in half; flatten slightly. Wrap each half in plastic food wrap. Refrigerate until firm (at least 1 hour).
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 for 6 to 7 minutes or just until edges begin to lightly brown. Cool 1 minute on cookie sheet. Remove to wire 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.
*Substitute 1 cup finely chopped toasted mixed nuts such as almonds, peanuts, cashews etc.
Dietary Fiber: 0g
one of the best cut-out cookie recipes there is, hands down.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1559
© 2014 Land O'Lakes, Inc.
I’m not ashamed to admit that winter is my least favorite season. One frustration is shoveling out my car only to have it not start anyway. In winter there is also the constant back and forth of freezing when outside, but sweating when inside. Then there are the foggy glasses. I could go on.…
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I’m not ashamed to admit that winter is my least favorite season. One frustration is shoveling out my car only to have it not start anyway. In winter there is also the constant back and forth of freezing when outside, but sweating when inside. Then there are the foggy glasses. I could go on.… More ...
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