I saw these cookies in my Betty Crocker magazine and thought they were so cute!! Made a couple changes, because they sounded like they would have a boring taste (added almond extract and baker’s sugar to the top) They are truly delicious. My hubby took one bite and proclaimed it the best sugar cookie I had ever made him. I think I have to agree, they are YUMMY. And much easier to make than one would think. I will definitely be making these again this season. The dough can be refrigerated for up to a week, and frozen for up to 2 months. Then you just slice and bake! They plump up quite a bit in the oven.
1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Yellow and orange food coloring
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion white.
Shape each portion of dough into two 8-in. logs. On a piece of wax paper, flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top.
(It’s hard to tell from these pictures, but I shaped the “log” into a triangle with a pointed top)
Wrap in wax paper. Chill for 4 hours or until firm.
Unwrap and cut into 1/2-in. slices. Sprinkle with baker’s sugar or sprinkles if desired. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: about 5 dozen.