1 c Unsalted softened butter
1 1/2 c Confectioners sugar
1 ea Egg
1 ts Vanilla
1/2 ts Almond extract
2 1/2 c Flour
1 ts Baking soda
1 ts Cream of tartar

FROSTING
8 oz Cream cheese, softened
2 c Confectioners' sugar
1/4 ts Vanilla
Milk
Food coloring as desired

Preparation time: 30 minutes Chilling time: 2 to 3 hours Cooking
time: 7 to 8 minutes

1. Cream butter, sugar, egg, vanilla and almond extract in large
mixer bowl until light and fluffy. Beat in flour, baking soda and
cream of tartar until mixed. Divide dough in half. Cover and
refrigerate dough 2 to 3 hours. (Dough can be refrigerated up to
several days; soften slightly before rolling out.)

2. Heat oven to 350 degrees. Have lightly greased baking sheets
ready.

3. Roll out half of dough on lightly floured surface to almost 1/4
~inch thick. Use cookie cutters to cut out desired shapes. Place
cookies 2 inches apart on prepared baking sheets. Bake until light
brown on edges, 7 to 8 minutes. Cool on wire racks.

4. For frosting, beat cream cheese, sugar and vanilla in small bowl
until smooth. Beat in milk until spreading consistency. Add food
coloring as desired.

5. Use frosting to decorate cookies. Let stand until frosting sets.

Second place went to Nancy Rullo, of Bloomingdale, for her recipe for
Mom's sugar cookies in the shape of Santa Claus faces, iced with a
cream cheese frosting and decorated in traditional holiday colors.
The recipe, Rullo wrote, was one that her mother had found in her
mother's first cookbook. As children, Rullo and her brother would
help cut out the Santa Claus shapes and watch them bake. from the
Chicago Tribune third annual Food Guide Holiday Cookie Contest
December 13, 1990

Yields
48 Servings