Ghost and Goblin Buttery Almond Cutout Cookies - 18 servings

Preparation: 35 min.   Cooking: 8 min.   Total: 43 min.

Baker's Tip: To freeze dough, place wrapped discs in resealable plastic food storage bags. Thaw at room temperature before using. Or, cut out dough, bake and cool cookies. Freeze unfrostred cookies up to two months. Thaw and frost as desired.

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. Refrigerate at least 3 hours or up to 3 days.

Combine powdered sugar, milk, corn syrup, and remaining almond extract; stir until smooth. Cover; Refrigerate up to three days.

Preheat oven to 375°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.