In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Divide the dough into 4 pieces. Use 2 pieces to make cut out cookies, and the other half for the Russian Tea Cakes.
For the cut out cookies: On a lightly floured surface roll out a portion of cookie dough to 1/4-inch thick. Cut out shapes using cookie cutters. Place the cookies on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minutes, rotating cookie sheet halfway through the cooking time. Cool on pans about 5 minutes, and then transfer to wire racks and cool completely before decorating with colored icing.
Colored Icing:
In a small bowl, mix the sugar and water to form a thick, smooth icing. Stir in the food coloring to reach desired shade. Drop the icing onto cookies using a small teaspoon, and smooth with the back of the spoon. Make additional bowls for additional colors. Add sprinkles, if desired.;
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.