Ingredients

• 1 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 ounces semisweet chocolate, melted

Frosting:

• 1 cup confectioners' sugar
• 1/4 to 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 to 2 teaspoons milk
• Red-hot candies and red sprinkles

Directions

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets.
3. Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
4. For frosting, combine the sugar, extract, salt and enough milk to achieve spreading consistency. Frost chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; sprinkle with candies. Yield: 3 dozen.