48 servings decorative candies assorted (such as colored sugar crystals, edible glitter, and nonpareils)
1 cup powdered sugar
0.3 teaspoon salt
0.7 cup sugar
1.3 cups butter unsalted divided room temperature ()
1.5 teaspoons vanilla extract divided
3.5 teaspoons milk whole ()
Equipment
bowl
baking sheet
baking paper
oven
hand mixer
Directions
Sift first 3 ingredients into medium bowl. Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth. Beat in 1 teaspoon vanilla extract and almond extract. Beat in flour mixture until just blended. Gather dough together; divide in half. Flatten each half into disk, wrap in plastic, and chill overnight. (Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.)
Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness.
Cut out cookies with assorted cutters.
Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used.
Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes. Cool on sheets 5 minutes.
Transfer to rack; cool completely.
Sift powdered sugar into medium bowl. Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing.
Spread thinly onto cookies. Decorate as desired.
Let stand until set, about 2 hours. (Can be made 3 days ahead. Store between waxed paper in airtight container at room temperature.)
