240 g butter, softened
100 g granulated sugar
50 g powdered sugar
2.5 mL almond extract
280 g all-purpose flour
1.25 mL baking powder
1.25 mL cream of tartar
Additional granulated sugar
1 pouch red decorating cookie icing
1 pouch white decorating cookie icing
1 tube black decorating icing with plain tip
O CANADA COOKIES
- Heat oven to 190°C/375°F. In medium bowl, beat butter, 100 g granulated sugar and the powdered sugar with hand mixer on medium speed until light and fluffy. Beat in egg and almond extract. Stir in flour, baking soda and cream of tartar.
- Roll out dough on a floured surface with a floured rolling pin to 2/3 centimeters thick and cut cookie shapes. Place about 5 centimeters apart on ungreased BAKER’S SECRET COOKIE SHEETS. Sprinkle with granulated sugar.
- Bake 10 to 12 minutes or until set and edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- Frost cookies with red and white icing. Use black icing for details.