Butterfly Sugar Cookies

STEP 1

Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.

STEP 2

Divide dough into thirds; place each portion into separate bowl. Tint each portion with desired gel food color.

STEP 3

Shape each dough into a ball; flatten to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.

STEP 4

Heat oven to 400°F.

STEP 5

Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut with 2-inch heart-shaped cookie cutter.

STEP 6

Form butterflies by placing bottom tips of 2 heart cookies together, so they are touching, onto ungreased cookie sheets. Press down slightly to join cookies. Sprinkle with decorator sugar. Repeat with remaining cookies. Bake 6-8 minutes or until cookies are lightly browned. Decorate with remaining candies as desired. Cool 1 minute on cookie sheets; remove to cooling rack.