These Santa Hat Cookies are fun to serve while opening Christmas gifts. This dough can be used for any rolled and cut out cookie.
Preheat oven to 400°F. In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned. Allow cookies to cool on a rack before decorating.Recipe may be doubled.
Decorate Cookies:Use spatula and green or red royal icing to ice top half of cookie (excluding pompom) smooth and immediately sprinkle with green sugar sprinkles. Use tip 3 and white royal icing to outline and pipe-in pompom and hat brim (smooth with finger dipped in cornstarch). Use tip 2 and white royal icing to pipe spirals on pompom and hat brim