Birthday Party Cookie Cakes

1. Prepare the cookie dough according to the recipe and cut out three sizes of round cookies. (Pictured: three different-size cookies created from 1-1/2-inch, 2-1/2-inch, and 3-1/2-inch cookie cutters.) You can make your party cookie cakes as big or as small as you like by altering the sizes of your cookies. Bake your cookies and stack them with the largest size on the bottom.

2. Prepare the Buttercream Frosting and tint with gel food coloring in your desired color. Add the frosting to a piping bag that's fitted with an open star decorating tip (such as Wilton brand #2110) or your favorite decorating tip.

   Pipe the frosting onto the first (largest) cookie, then the medium-size cookie, then the smallest cookie. Stack for a three-layer cookie cake.

3. Top your cookie cake with a variety of sprinkles or candies for a bit of birthday fun! To create the mini candle, if needed, just cut down a larger birthday candle with sharp scissors or a knife. Place down into the frosting on top of the first tier.

   Serve up your birthday party cookie cake on a mini stand or plate with a party napkin. You can even add a fun party topper or skewer for more pizzazz. Make these cookie cakes your own!

Sugar Cookie Cutouts

1. In a medium bowl stir together flour and cornstarch; set aside.

2. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 375°F. On a lightly floured surface, roll one portion of dough at a time until 1/8 to 1/4 inch thick. Using 2-1/2- to 3-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet.

4. Bake for 6 to 7 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

Creamy White Frosting

1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

1-1/2-inch, 2-1/2-inch, and 3-1/2-inch round cookie cutters Decorating bag 1/2-inch open star decorating tip (such as Wilton brand #2110) Small candle