1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened 1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
1 Egg yolk
1/4 ts Water
Food colors *if using self-rising flour — omit Baking soda and cream of -tartar. Recipe by: Betty Crocker’s Cookbook Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Grease cookie sheet lightly. Divide dough in half. Roll each half 1/4-inch thick on lightly floured surface. Cut into desired shapes with 2 to 2-1/2-inch cookie cutters. (Cut no more than 12 cookies at a time to keep them from drying out.) Mix egg yolk and water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in few drops water.) Paint designs on cookies with small paintbrushes. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown; cool. ABOUT 5 DOZEN COOKIES; 65 COOKIES PER COOKIE. —–