| 1 | Recipe by: betty crocker"s cookbook mix powdered sugar, margarine, vanilla, almond extract and egg. |
| 2 | Stir in remaining ingredients except granulated sugar. |
| 3 | Cover and refrigerate at least 2 hours. |
| 4 | Heat oven to 375 degrees. |
| 5 | Grease cookie sheet lightly. |
| 6 | Divide dough in half. |
| 7 | Roll each half ?inch thick on lightly floured surface. |
| 8 | Cut into desired shapes with 2 to 2-?inch cookie cutters. |
| 9 | (cut no more than 12 cookies at a time to keep them from drying out). |
| 10 | Mix egg yolk and water. |
| 11 | Divide mixture among several custard cups. |
| 12 | Tint each with different food color to make bright colors. |
| 13 | (if paint thickens while standing, stir in few drops water). |
| 14 | Paint designs on cookies with small paintbrushes. |
| 15 | Place on cookie sheet. |
| 16 | Bake 7 to 8 minutes or until edges are light brown; cool. |
| 17 | About 5 dozen cookies; 65 cookies per cookie. |
