INGREDIENTS
Cookies
1 1/2cups powdered sugar
1cup butter, softened
1teaspoon vanilla
1/2teaspoon almond extract
1egg
2 1/2 cups all-purpose flour
1teaspoon baking soda
1teaspoon cream of tartar
Frosting
3 c powdered sugar
3 - 5 tablespoons milk
1/4 teaspoon vanilla
Red Food coloring
Preparation
In large bowl, beat 1 1/2 cups powdered sugar, softened butter, 1 teaspoon vanilla, almond ext, & egg with electric mixer on med speed, or 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.
When ready. Heat oven to 375°F.
Roll each disk on lightly floured flat surface until 1/4 inch thick. Cut with cookie cutters into heart shapes. On ungreased cookie sheets, place cutouts 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks.
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 the food coloring. Spread frosting on cooled cookies. Decorate as desired.