Ingredients
3 cups all-purpose flour3/4 cup sugar1/4 teaspoon salt1-1/2 cups cold butter, cubed2 tablespoons cold water1/2 teaspoon rum extract1/2 teaspoon almond extractICING:2 cups confectioners’ sugar2 tablespoons plus 2 teaspoons 2% milkFood coloring of your choice, optionalColored edible glitter and nonpareils
Preparation
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
Bake at 325° for 15-18 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
For icing, in a large bowl, whisk the confectioners’ sugar and milk. Divide into small bowls; tint with food coloring if desired. Gently spread over cookies. Decorate as desired.
