< For the cookies>
1½ c. flour
1 t. baking powder
½ t. salt
½ c. butter
1 c. sugar
2 egg yolks, beaten
1 t. almond extract
1 T. milk
½ t. vanilla
<For the icing>
Red & green sprinkles
Preheat oven to 375°.
Sift together flour, baking powder, and salt.
Cream butter in mixer. Add sugar slowly, until mixture is fluffy. Stir in beaten egg yolks and extracts.
Add sifted dry ingredients, alternating with milk. Gather in a ball and chill for 1 hour, wrapped in wax paper or plastic wrap.
Remove from refrigerator and cut in half. Flour a dry work surface and roll out the dough ¼ inch thick. Use festive cookie cutters to create cookies working from the outside in.
Transfer to cookie sheet and bake for 10-12 minutes.
Cool completely on rack before icing.
The number of colors you want will determine how much sugar and milk you will need.
In small cereal bowls, put 1 cup of confectioners sugar and add ¼ t. of milk. Stir. Keep adding drops of milk until you achieve a workable consistency. Then add food coloring to each bowl. Leave one bowl white.
Decorate each cookie and use any fun sugars or cookie decorations you like.