Seasonal Sugar Snook Cookies

Not all holiday cookies need to be shaped like gingerbread men and Christmas trees, right? Throw a creative hook into your holiday baking plans. Mix it up by baking a batch of seasonal sugar snook cookies.

Yield:  2 dozen large cookies

Ingredients and tools:

Fish-shaped cookie cutters

1 ½ cups powdered sugar

1 cup softened butter or margarine

1 teaspoon vanilla

½ teaspoon almond extract

1 large egg

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Granulated sugar or icing

Directions:

Beat powdered sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed or mix with a wooden spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate dough for at least 2 hours. Heat oven to 375 degrees. Lightly grease cookie sheet with cooking spray.

Divide dough in half. Roll each half ¼ inch thick on lightly floured surface. Cut into fish shapes with cookie cutters. Place on cookie sheet about 2 inches apart.

Bake for 7 to 8 minutes or until edges are light brown. Remove cookies from sheet onto wire rack to cool. Use icing and granulated sugar to create fins, scales and tails.