18 35 8 43 http://static.procomarketing.com/photos/11392.gif 1-1/2 cups Sweet Harvest granulated sugar 1/2 lb Happy Farms sweet cream butter, salted, softened 3/4 cup Friendly Farms sour cream 2 Goldhen eggs 1 tbsp almond extract 1 tsp Spice Club pure vanilla extract 2 cups Baker's Corner all-purpose flour 1 tsp Baker's Corner baking powder 1 tsp Baker's Corner baking soda 1/2 tsp sea salt 2 cups Sweet Harvest powdered sugar 2 tbsp whole milk 1 tbsp Baker's Corner light corn syrup 1/8 tsp food coloring Beat granulated sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Add sour cream, eggs, 2 tsp almond extract and the pure vanilla; beat until smooth. Add flour, baking powder, baking soda, and salt; beat just until well blended. Shape dough into 4 equal discs. Wrap each disc tightly with Kwik-N-Fresh® plastic wrap. <b>Refrigerate</b> at least 3 hours or up to 3 days. Combine powdered sugar, milk, corn syrup, and remaining almond extract; stir until smooth. Cover; <b>Refrigerate</b> up to three days. Preheat oven to 375&deg;F. Working with one disc of dough at a time, roll out on a floured surface to 1/4 inch thickness Cut dough into desired shapes using cookie cutters. Place about 2 inches apart on ungreased cookie sheets. Bake 7 to 8 minutes or until edges are firm and bottoms are brown. Remove cookies to wire racks and cool completely. Separate powdered sugar mixture into 3 or 4 batches in small bows; tint each batch with desired food coloring. Frost cookies. 0.1 0.13 8 0.6 0 0.11 0.38 41 1 0.0073 5.4 0.84 410 2.6 13 64 0 0.5 30 0.21 0.086 0.12 0.2 0 42 0.017 9.7 0 0.58 0.41 0 240 0.029 55 0 0 0.79 7.1 20 3.5 2.5 2.0 290 44 0.12 0