Yields about 2 dozen cookies



1 cup (2 sticks) of real butter, softened

1 1/2 cups powdered sugar

1 egg

2 tsp. vanilla

2 tsp. almond extract

2 1/2-2 3/4 cups all-purpose flour

2 tsp. baking powder

1 tsp. salt


Cream together butter and sugar until lightened.

Add egg and flavorings.

Mix in dry ingredients a little at a time until dough no longer sticks to touch.

Roll out on a floured surface about 1/4 inch thick.

Cut desired shapes and bake at 400 degrees for 6-8 minutes.

*No need to refrigerate.

Chocolate Variation: Substitute 1/4 c flour with 1/4 c cocoa powder


 Makes icing for 2 dozen cookies

2 ounces cream cheese (softened)

2 tablespoons corn syrup

2 tsp. vanilla

2 tsp. almond extract

4-5 cups powdered sugar

1/4 cup milk

Cream the cheese, corn syrup, and vanilla together until smooth.

Slowly add sugar and milk alternating until you achieve an "Elmer's glue" consistency.  You may need more or less milk depending on desired consistency. If glaze becomes too runny, add more powdered sugar.

Add gel color.

*It is easier to thin than thicken.

*Let cookies sit for 12-24 hours to dry completely.

Chocolate Variation: Substitute 1/8 c powdered sugar for 1/8 c cocoa powder

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 Proudly made in Kansas City, MO



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