• Cream together the butter, vanilla, almond extract, and sugar until light and fluffy (3-5 minutes)
• Once the butter mixture is creamed, add in the flour, cornstarch, baking powder, and salt, and pulse until just combined
• Place the mixture into a Ziploc bag and roll it into an even layer (½” inch thick). The half quart is the perfect size for this but you can also place it in the bottom half of a gallon bag. The dough will be quite thick which is just how we like these shortbread cookies.
• Place in the fridge for 2 hours (or overnight) to chill. Once the mixture is chilled, cut out shapes and bake immediately
• Bake at 350 degrees F for 25 minutes (if ½ inch thick). The edges should be golden brown and center slightly puffed
• Cool cookies and dip face down into glaze

Glaze:

• Add powdered sugar, half and half, and vanilla into a bowl. Mix until even
• Dip cooled cookies face down into the glaze. Once they are all coated with the white glaze, color a small bowl orange and another red or green

Decorating:

• Place the orange and red/green icings into Ziplocs and cut off a corner making a 1/16” circle in the bottom. Pipe on little carrot noses and scarfs
• For the buttons and eyes, melt chocolate and place it into a Ziploc and cut off a corner making a 1/16” circle in the bottom. Pipe on little buttons and eyes