Yeti Cookies

• 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
• Additional sprinkles and candies

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 1 in. apart on ungreased
3. . Bake until light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
4. Spread 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.
5. Dough can be made 2 days in advance. Wrap in plastic and place in an airtight container. Store in the refrigerator.
6. Freeze undecorated cookies in airtight freezer containers. To use, thaw in covered containers and decorate as desired.

butter, sugar, egg, vanilla, almond extract, flour, ground cinnamon, salt, baking powder, vanilla frosting, white sprinkles, blue decorating icing, black decorating icing, sprinkles

Taken from www.tasteofhome.com/recipes/yeti-cookies/ (may not work)