Nutcracker Cookies

• 2 cups butter or margarine, softened
• 1 cup sugar
• 3 egg yolks
• 4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in extracts. Divide dough in half; wrap each portion in plastic wrap. Chill at least 4 hours.
3. Roll 1 portion at a time to 1/4-inch thickness on a lightly floured surface. Cut with a 6-inch toy soldier cutter, and place 2 inches apart on lightly greased baking sheets.
4. Bake at 350u0b0 for 15 minutes or until edges are golden. Cool on baking sheets on wire racks 3 minutes; remove cookies to wire racks to cool completely.
5. Decorate with Powdered Sugar Paints, using a small spatula or paintbrush.

butter, sugar, egg yolks, allpurpose, baking powder, salt, vanilla, almond

Taken from www.myrecipes.com/recipe/nutcracker-cookies (may not work)