*Makes 2-3 dozen sugar cookies (about 2-3 inch size)
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon) (optional)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
Then split. I split it in 4 and froze the one I wasnt using for later.
So you will have 3 portions. Color one orange, one yellow and leave the other white.
Get a loaf pan. Line with saran wrap. Lay the orange dough in it. Spread it around pretty evenly. Then add they yellow and the white doing the same. cover with the saran wrap thats over the edges and refrigerate until firm. (can freeze if you want it to be quicker)
Take out of pan and sit on cutting board. Cut in half like so...
Then cut in about 1/4" pieces and cut into triangles like so...
Lay on cookie sheet and bake about 5 minutes at 350
Cool on wire racks and frost and put sprinkles on.
CREAM CHEESE FROSTING
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5 3/4 to 6 1/4 cups sifted powdered sugar
Beat cream cheese, butter, and vanilla with mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8 or 9 inch layers. (Half of this recipe will frost a 13x9x2 inch cake)
I cut it in half and it still made a ton. I didnt measure the sugar just added to what seemed right. I did add a bit of milk to it though.