Step 1

Combine flour and baking powder in small bowl; mix well and set aside.

Step 2

Beat margarine and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs and almond extract. Add flour mixture, and if desired, almonds to butter mixture 1 cup at a time, mixing after each addition.

Step 3

Place cookie dough on plastic wrap; shape into a disk. Refrigerate at least 1 hour.

Step 4

Preheat oven to 375°F. Roll out dough about 1/8 inch thick on well-floured surface. Cut with cookie cutters, dipping cutters in flour before each use.

Step 5

Place cookies on ungreased cookie sheet. Bake 9 to 11 minutes or until cookies are lightly browned around edges. Remove to wire rack; cool completely.

Step 6

Combine confectioners´ sugar, water, and if desired, almond extract in medium bowl; stir until smooth. (Icing should pour easily from spoon.)

Step 7

Divide icing into thirds; color one third blue, one third yellow and reserve one third white.

Step 8

Spoon over cooled cookies; sprinkle as desired with colored sugars.

Step 9

Makes approximately 3-1/2 dozen 3-inch cookies

*For best results, use only the stick form of margarine for baking, not spreads in stick or tubs.