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

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.