Santa might put something extra in your stocking if you leave him these cute cookies.
This recipe makes 3 dozen, leaving you withplenty of cookies to fill your tins.
Turn the process of cutting, baking, and decorating into afun activity for the whole family.
Credit: Greg DuPree; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Baking and decorating these cookies together will be a treasured Christmas memory for many years to come.
Add egg, vanilla, and (if using) almond extract.
Beat until fully incorporated, about 30 seconds.
Gradually add flour and salt, beating on low speed until combined, about 1 minute.
Remove dough; shape into a flat disk about 1 inch thick.
Wrap in plastic wrap; chill at least 2 hours or up to 24 hours.
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Transfer dough to a lightly floured work surface; roll to 18-inch thickness.
Using a 3 12-inch stocking-shaped cutter, cut out 36 cookies.
Arrange 2 inches apart on baking sheets.
Cool on baking sheets 5 minutes.
Transfer to a wire rack; cool completely, about 30 minutes.
Beat in remaining 1 tablespoon milk 1 teaspoon at a time until desired consistency is reached.
Place sprinkle (or sanding sugar) colors on separate plates.
Spoon icing into a piping bag or a ziplock plastic bag with 1 small corner snipped off.
Working with 1 cookie at a time, pipe an icing border, and then flood with icing.
Using a wooden pick, spread icing to edges and corners.
Let stand until set, about 1 hour.
