Roll-Out Cookie Recipe 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 1 egg 1 1/2 teaspoons Pure Vanilla Extract 1/2 teaspoon Imitation Almond Extract 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Preheat oven to 4008F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. In a separate bowl mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Evergreen Trees Makes about 3 dozen cookies Roll-Out Cookie Recipe 2 to 3 drops Peppermint Candy Flavoring or 1/2 teaspoon peppermint extract 3 piece Trees Cutter Set Cookie Sheet Cooling Grid Royal Icing* Buttercream Icing* Leaf Green Icing Color Round Decorating Tip 3 Candy Cane Sprinkles Yellow Colored Sugars Jumbo Nonpareils Prepare Roll-Out Cookie Recipe following instructions, adding peppermint candy flavoring.** Roll out dough 1/8 inch thick; cut tree shapes and arrange on cookie sheet. Bake 7 to 8 minutes or until cookies are lightly browned. Cool on cookie sheet 1 minute; remove to cooling grid and cool completely. Prepare icings. Tint portions of each icing green, reserving some white icing With royal icing, with tip 3, outline tree with green; fill in with thinned icing. Let dry. For trees with stars, fill in star with white icing; add yellow colored sugars and let dry. Add white icing garland using tip 3 outline, swirl or zigzag; arrange candy cane sprinkles. With green buttercream icing, spatula ice cookies smooth or cover cookies with tip 3 zigzag “tree boughs.” For trees with stars, ice star with white icing; add yellow sugars, pressing lightly into the icing. If desired, add white icing garlands to trees. Arrange candy cane sprinkles and jumbo nonpareils.