Kris Kringle Cookies

 One year, my family received this Christmas cookie mold as a gift.  On the back of the box is a recipe for Almond Cookies.  Mmm are they ever delicious!  They are a little bit of a trick to make (using the mold), but they are simple and delicious.  As a kid, I only ever liked frosted sugar cookies, but I did always love these and making them with my mom.  The recipe below is double the original recipe and makes 9 large cookies (and by large, I mean really large - bigger than my hand tall kinda large!).  When I made them this year, my husband saw them and said, "oh, they are Matt sized cookies!  Can I have them!"  My dear husband loves his cookies, that's for sure.  He gave these his stamp of approval as well.  
I hope you enjoy these as much as my family has.  Happy Holidays!

Kris Kringle Cookies
Ingredients:

• 1 cup softened butter
• 1-2 Tablespoons almond extract
• 1 cup sugar
• 2 eggs
• 3 1/2 cups of flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Red and green sugar (if desired)
• Longaberger Potter Christmas Cookie Mold (optional)

Directions:

Cream the butter, sugar, and almond extract together until light and fluffy.  Mix in the eggs.  Add in the flour, salt, and baking powder.  Chill the dough for several hours.

Preheat oven to 375 degrees. 

Spray mold with cooking spray.  Roll a hunk of dough into a snake.  Press into the mold, using the heel of your hand to spread the dough out to all parts of the mold.  Be sure to level the back.  Remove dough from mold and place on a silicone baking mat on a cookie sheet.  To assist in getting the dough out of the mold, hold it perpendicular to a wooden cutting board and strike the edge 3 or 4 times.  If needed, you can also use your finger to start to pull the dough out.  Once started, it should come out smoothly.  

Sprinkle with green or red sugar if desired.

Bake for 7-10 minutes or until the edges just begin to brown. 

*If you do not have a mold, you could make drop cookies, or roll the cookies out and use cookie cutters. 

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