1 cup/250 mL butter or margarine, softened
1 cup/250 mL sugar
1 egg, beaten
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Almond Extract
2 tbsp/30 mL milk
2-1/2 cups/625 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
4 cups/1 liter powdered sugar
1/2 cup/125 mL butter or margarine, softened
3 to 4 tbsp/45 to 60 mL milk
1 to 2 tsp/ 5 to 10 mL **Watkins Extracts to taste
Food coloring, if desired
**try: Pure Orange Extract, Pure Lemon Extract, or Pure Mint Extract
Cookies: Combine butter, sugar, egg, extracts, and milk in large bowl. Stir in flour and baking powder; mix well. Cover with plastic wrap and refrigerate until firm (about 2 hours). Heat oven to 400ºF/205ºC. On lightly floured surface, roll dough one third at a time to 1/4-inch/5-mm thickness. Cut with floured cookie cutter. Place 1 inch/25 mm apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are light brown. Immediately remove to wire rack to cool.
Frosting: Combine all ingredients; beat until smooth.