‘Ugly Sweater’ Buttercream Frosted Christmas Cookies

• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
• Using an electric mixer, beat the butter and sugar until smooth. Add the eggs and beat until fluffy, about 2 minutes, then beat in the vanilla, butter and almond extract.
• With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).
• Divide dough in half and make each dough ball into a flat disk about an inch thick or so.
• Wrap and refrigerate for at least 1 hour and up to 3 days.

When ready, to make the cutout cookies

• Heat oven to 350° F.
• On a floured surface, roll out each disk ¼ inch thick.
• Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm.
• Bake until just beginning to brown, 10-12 minutes.
• Let cookies cool and transfer to a wire rack.

Buttercream Frosting

• In medium bowl, mix powdered sugar and butter with electric mixer on low speed.
• Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. (If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.)
• I divided frosting into 3 groups, and made the colors green, red and left the third one white.
• Spread each cookie with frosting and decorate.
• Use pastry bags, or cut small a small hole into end of corner of bag and add icing and pipe away making designs. Add candies, sprinkles, outline, get creative!
• Store cookies in an airtight container at room temperature for up to 1 week.