Round Tree Almond Sugar Cookies

1. In a large mixing bowl beat butter 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 eggs, milk, vanilla, and almond extract until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.

2. Preheat oven to 350°F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 3- to 3-1/2-inch round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake for 7 to 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.

4. Outline and flood cookies with glaze-consistency Royal Icing tinted light green. While icing is still wet, lightly place a 3- to 3-1/2-inch tree cookie cutter on a glazed cookie and evenly fill center of cutter with green nonpareils. Sprinkle light green icing with white nonpareils and candy snowflakes.

Royal Icing

1. In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

**Tip:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.