Cookies For the Naughty and the Nice

According to my wife, we are in the midst of the cookie-baking party season. In honour of this tasty occasion, I have posted two recipes, one for those who take their baked goods creating seriously, and one for those who wish to speed along to the wine drinking/socializing part of the get-together.

Nice: Vanilla-Almond Sugar Cookies
(recipe found on Bake at 350)

Ingredients

360 g unbleached, all-purpose flour
200 g sugar
10 g baking powder
4 mL vanilla extract
2.5 mL pure almond extract
2 sticks salted butter, cold and cut into chunks
1 egg

1. Preheat oven to 177 °C. Combine the flour and baking powder, set aside. 
2. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
3. Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment-lined baking sheets (freezing the cut out shape on the baking sheet for 5 minutes before baking is recommended) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
   
   Note: Click the following link if you want a great recipe to make icing from scratch.

Naughty: Drunken Oreos
(recipe found on Foodbeast)

Ingredients

2 packages Jell-O Oreo Cookies 'n Creme pudding mix
1 package of Oreo cookies
milk
vodka

1. Take the pudding mix, the milk, and a mixing bowl and follow the instructions on the box.
2. Add 180 mL (approx. 4 shots) of vodka to the pudding mix. Whisk it in well, and place the bowl in the fridge to allow it to chill.
3. Place the Oreo cookies on a baking sheet, then unscrew them, and remove the frosting. Rebuild the cookie using the pudding as the new filling. Keep refrigerated until ready to serve.