Ingredients
1 cup butter, softened1-1/2 cups confectioners’ sugar1 large egg1 teaspoon vanilla extract1/4 to 1/2 teaspoon almond extract2-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar2 ounces semisweet chocolate, meltedFROSTING:1 cup confectioners’ sugar1/4 to 1/2 teaspoon almond extract1/4 teaspoon salt1 to 2 teaspoons milkRed Hots and red sprinkles
Preparation
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets.
Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, combine the confectioners’ sugar, extract, salt and enough milk to achieve spreading consistency. Frost bottoms of chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; add candies and sprinkles.
