Yeti Cookies

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1 can (16 ounces) vanilla frosting
1 cup white sprinkles
3/4 cup blue decorating icing
1/4 cup black decorating icing
36 candy eyes
Additional sprinkles and candies

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.

Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.

Spread cookies with vanilla frosting and decorate with sprinkles. Add face, hands and feet with blue icing; add mouth with black icing. Use additional sprinkles for teeth; add eyes. If desired, add additional sprinkles or candies for decoration.

To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in an airtight container. Store in the refrigerator.

Freeze option: Freeze undecorated cookies in airtight freezer containers. To use, thaw in covered containers and decorate as desired.