Christmas Tree Sugar Cookies

From Mary Hudson

No matter the name, use any cookie cutter you want on this supple dough, which has a subtle numeg flavor and was a joy to work with. COOKIES 4 cups sifted all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt

½ teaspoon nutmeg

1 cup soft butter

1½ cups sugar

1 egg

1 teaspoon vanilla

½ cup milk Instructions: Sift together flour, baking powder, baking soda, salt and nutmeg. Using an electric mixer, beat butter, sugar and egg until light and fluffy. Mix in vanilla and milk. Gradually add in flour mixture, mixing well. Refrigerate several hours or overnight.

Divide dough in half and roll into ¼-inch thickness. Cut with cookie cutters. Place 1 inch apart on lightly greased cookie sheets. Bake at 375 degrees for about 10 minutes or until golden.

ICING

1 cup confectioners’ sugar 2 teaspoons milk 2 teaspoons light corn syrup ¼ teaspoon almond extract Food coloring Instructions: In a bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until smooth and glossy. If using more than one food coloring, divide icing into separate bowls then add color. Ice each cookie and add toppings to decorate. Makes about 4 dozen