Yeti Cookies
When the weather outside is frightful, these smiley guys are so delightful. And they really know how to celebrate the season. Let it snow! —Shannon Roum, Cudahy, Wisconsin
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 can (16 ounces) vanilla frosting
- 1 cup white sprinkles
- 3/4 cup blue decorating icing
- 1/4 cup black decorating icing
- 36 candy eyes
- Optional: Additional sprinkles and candies
Directions
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1In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; cover and refrigerate until firm enough to roll, about 1 hour.
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2Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
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3Spread cookies with vanilla frosting and decorate with sprinkles. Add face, hands and feet with blue icing; add mouth with black icing. Use additional sprinkles for teeth; add eyes. If desired, add additional sprinkles or candies for decoration.
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4To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container; store in the refrigerator.
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