Prep: 30 mins + chilling | Bake: 10 mins / batch + cooling | Makes: 7 1/2 dozen

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

2 tbsp milk

2 tsp vanilla extract

4 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

Frosting

1/2 cup shortening

3 3/4 cups confectioners’ sugar

2 tbsp milk

1 tsp almond extract

1/2 tsp vanilla extract

1-2 tbsp water

4 1/2 cups sliced almonds

3 1/2 cups finely chopped walnuts

Miniature semisweet chocolate chips

Instructions:

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/8″ thickness. Cut with a 3″ bird-shaped cookie cutter. Place 1″ apart on baking sheets coated with cooking spray. Bake at 350°F for 7-9 minutes or until set. Remove to wire racks to cool.
  3. For frosting, in a small bowl, combine the shortening, confectioners’ sugar, milk, extracts and enough water to achieve spreading consistency. Frost cookies. Arrange almonds over the bodies and walnuts over the heads. Add chocolate chip eyes.