This is my go-to recipe for any holiday cut-out cookies except that I double the extracts. If you really want the best results, don't roll your dough out with flour. Stay with me here - divide your dough into quarters and roll one portion out at a time between two sheets of parchment paper leaving the other portions in the fridge. I then transfer the rolled-out dough to the fridge again on a cookie sheet to chill a bit longer. Using this method ensures two things - you're not adding extra flour each time you re-roll your dough, and when it comes time to cut, your dough is cold enough to retain shape during transfer. I frost with a recipe containing powdered sugar, milk (ensures it "crusts" or hardens), corn syrup (keeps it shiny), and almond extract.
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This is my go-to recipe for any holiday cut-out cookies except that I double the extracts. If...