Star Santa 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 4-inch star-shape 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 each cookie with glaze-consistency red-tinted Royal Icing, leaving one star point uncovered for face and beard. Using a decorating bag fitted with a ribbon tip, pipe a belt across center of each cookie with black-tinted Creamy White Frosting. Using a small round tip, pipe mittens and eyes with the black frosting. Use frosting to attach a small red candy for each nose. Using a decorating bag fitted with a star tip, pipe hats with red-tinted Creamy White Frosting. Using a star tip and Creamy White Frosting, pipe hatbands, hat tips, and beards. Use frosting to attach small black jelly beans for boots.

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.

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.