ROLLED CHRISTMAS SUGAR COOKIE CUTOUTS

ROLLED CHRISTMAS SUGAR COOKIE CUTOUTS 2 cups (4 sticks) unsalted butter (if using salted butter, skip the added salt) 2 cups granulated sugar 2 large eggs 2 tbsp vanilla extract 2½ tsp almond extract (see notes for more cooking flavors) 4 tsp baking powder 6 cups all-purpose flour 2 tsp salt Sugar Cookie Icing 1¾ cup powdered confectioners' sugar 1 tbsp light corn syrup 2 tbsp water 1/4 tsp almond extract 1 cup several varieties of sprinkles to decorate Frosting 32 oz containers vanilla frosting (see notes for frosting color steps) 16 oz red frosting Cream butter and sugar just until mixed. Do not over mix as this will result in spreading. Beat in eggs and extracts. In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly beat dry ingredients into wet ingredients. Mix until incorporated. Scrape down the sides of the bowl and the bottom of the bowl. Turn the mixer back on to mix for a few seconds. Do not overmix the dough. TIP: Dough works best at room temperature. If making ahead and chilling, be sure to return dough close to room temperature before starting. Cover work surface with parchment paper and dust with a few pinches of flour. Take a large chunk of dough and roll it into a ball. Slightly push dough flat on the paper then cover the top with another sheet of parchment paper. Roll dough out to 3/8-inch or just under 1/2-inch thick. Press cookie cutters into the dough then transfer to a parchment paper-lined baking sheet 1-inch apart. TIP: Freeze sheet pan with dough for no more than 10 minutes to extra prevent any spreading. Bake in a preheated oven at 350°F for 9-10 minutes or until light golden brown in color. Allow cookies to cool for 10 minutes then transfer to a cooling rack. Scrapes of dough can be gathered and rolled out again. Icing Combine icing ingredients. Scoop into a ziplock bag with the tip cut off (or piping bag/bottle). Fill cookie tops with icing then decorate in sprinkles. NOTE: To make with premade frosting, see notes for food coloring details. Notes Royal Blue 1/3 cup white frosting 9 drops blue food coloring 2-3 drops red food coloring Dusty Champagne Pink 1/3 cup white frosting 3/4 red food coloring 1/4 brown food coloring NOTE: I used gel color in a bottle so it was hard to measure. To make the basic color, start with white frosting and add red to it. Next, add a little brown until color desired is achieved. Tiffany Green 1/2 cup white frosting 13 drops blue food coloring 2 drops red food coloring 3 drops yellow food coloring 3 drops green food coloring COOKIE FLAVORS: Fresh vanilla bean paste, peppermint, maple flavoring, butter flavor, cake batter, lemon, orange, cream cheese flavor.