Hat Cookies

Yield

3 dozen
Ingredients
* 3/4 cup butter, softened
* 1 cup sugar
* 1 large egg
* 1 teaspoon almond extract
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt

-
Decorator Frosting
Yield
about 1 cup

Ingredients
* 2 tablespoons butter, softened
* 2 1/4 cups powdered sugar
* 2 to 3 tablespoons whipping cream
* 1/4 teaspoon vanilla extract

Preparation
Beat butter until creamy. Add powdered sugar alternately with whipping cream until blended. Stir in vanilla extract.
-
Preparation
Beat butter and sugar until creamy. Add egg and extract, beating well.

Combine flour, soda, and salt; add to butter mixture, beating well. Divide dough in half; cover and chill 1 hour.

Roll half of dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 2 1/2-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets.

Bake at 375° for 6 to 8 minutes; let cookies stand on baking sheets 5 minutes. Cool completely on wire racks.

Roll remaining dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 1 1/4-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets.

Bake at 375° for 4 to 6 minutes; let stand on baking sheets 5 minutes. Cool completely on wire racks.

Assemble cookies by placing 1 small cookie in center of 1 large cookie. Decorate with Decorator Frosting to resemble hats; let dry.

source:
by: myrecipes.com
Cheryl Farrrow, Montgomery, Alabama, Southern Living, APRIL 2001