Iced Stars

Directions

1. 1
   Sift first 3 ingredients into medium bowl.
2. 2
   Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth.
3. 3
   Beat in 1 teaspoon vanilla extract and almond extract.
4. 4
   Beat in flour mixture until just blended.
5. 5
   Gather dough together; divide in half.
6. 6
   Flatten each half into disk, wrap in plastic, and chill overnight.
7. 7
   (Can be made 2 days ahead.
8. 8
   Keep chilled.
9. 9
   Soften dough slightly at room temperature before rolling out.)
10. 10
    Position rack in center of oven and preheat to 325F.
11. 11
    Line 2 large baking sheets with parchment paper.
12. 12
    Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness.
13. 13
    Cut out cookies with assorted cutters.
14. 14
    Transfer cookies to prepared baking sheets, spacing 1 inch apart.
15. 15
    Gather scraps and roll out on lightly floured surface; cut out additional cookies.
16. 16
    Repeat until all dough is used.
17. 17
    Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes.
18. 18
    Cool on sheets 5 minutes.
19. 19
    Transfer to rack; cool completely.
20. 20
    Sift powdered sugar into medium bowl.
21. 21
    Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing.
22. 22
    Spread thinly onto cookies.
23. 23
    Decorate as desired.
24. 24
    Let stand until set, about 2 hours.
25. 25
    (Can be made 3 days ahead.
26. 26
    Store between waxed paper in airtight container at room temperature.)