Ingredients
1/2
cup butter, softened
1/2
cup packed light brown sugar
1
teaspoon vanilla
2
cups Gold Medal™ all-purpose flour
1/4
teaspoon baking soda
1 1/2
teaspoons ground cinnamon or cardamom
1/3
cup whipping cream
48
miniature chocolate chips
Red, black and yellow decorator sugar crystals
Preparation
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla. In small bowl, stir together flour, soda and cinnamon. On low speed, beat flour mixture into butter mixture alternately with cream. Divide dough in half. Wrap halves in plastic wrap. Refrigerate until firm, about 30 minutes.
Heat oven to 350°F. Lightly spray or grease 2 large cookie sheets. On lightly floured surface, roll half of dough at a time about 1/8 inch thick. Using 3-inch lightly floured cardinal-shaped cookie cutter, cut out cookies and place on cookie sheets.
Place miniature chocolate chip on each for eye. Sprinkle top of back, crown, tail and wing of each bird with red sugar crystals, neck and eye with black sugar crystals, and beak with yellow sugar crystals. Leave bottom breast of bird without sugar.
Bake 6 to 8 minutes or until light brown and set.
