Nutcracker Cookies

Ingredients

• 1 teaspoon almond extract 
• 0.3 teaspoon double-acting baking powder 
• 2 cups butter softened
• 3  egg yolks 
• 4 cups flour all-purpose
• 22 servings powdered sugar paints 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• baking sheet
• oven
• plastic wrap
• hand mixer
• spatula

Directions

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
2. Add egg yolks, 1 at a time, beating until blended after each addition.
3. Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in extracts. Divide dough in half; wrap each portion in plastic wrap. Chill at least 4 hours.
4. Roll 1 portion at a time to 1/4-inch thickness on a lightly floured surface.
5. Cut with a 6-inch toy soldier cutter, and place 2 inches apart on lightly greased baking sheets.
6. Bake at 350 for 15 minutes or until edges are golden. Cool on baking sheets on wire racks 3 minutes; remove cookies to wire racks to cool completely.
7. Decorate with Powdered Sugar Paints, using a small spatula or paintbrush.