INGREDIENTS:
DIRECTIONS:
FOR THE COOKIES:
Step 1
In a large bowl, beat together the softened butter and sugar until light and fluffy.
Step 2
Add the vanilla extract and almond extract and beat until combined.
Step 3
Add in the eggs one at a time and mix until the batter comes together.
Step 4
Add the sifted flour, baking soda and salt and beat until evenly combined and a dough ball has formed.
Step 5
Divide the dough into two equal portions and wrap in plastic wrap. Place in the refrigerator for 2-3 hours. Allow the dough to sit out for at least 10 minutes before trying to roll it out.
Step 6
Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper.
Step 7
Use a rolling pin to roll out the vanilla cookie dough into ¼ inch thickness. Use fluted cookie cutters to cut out as many cookies as possible.
Step 8
Then take the extra dough, ball it up and re-roll before cutting out more cookies with your cookie cutters.
Step 9
Bake on prepared baking sheets for 7-8 minutes, turning trays halfway through. Allow to cool completely.
FOR THE FROSTING:
Step 1
Using a food processor or coffee grinder, grind up the vanilla cane sugar for a minute. This will make for a smoother frosting, with the great vanilla flavor!
Step 2
Beat the butter until nice and fluffy, about 3-4 minutes.
Step 3
Add in the sifted powdered sugar, vanilla cane sugar, vanilla extract, heavy cream and salt and mix until you have a smooth and fluffy frosting.
FROST THE COOKIES:
Step 1
Use an offset spatula to spread the frosting on the cookies.
Step 2
Decorate with Wilton Red and Green Sprinkles. Add a couple dots of red frosting and put some tiny rosemary sprigs around it to create a holly look. Enjoy!
