Plaid reigns supreme in these delicious, tender sugar cookies, perfect for an afternoon snack or dessert treat.
Sift together flour, baking powder and nutmeg.
In a stand mixer (or with hand mixer), cream butter, then add sugar and cream mixture. Beat in egg and almond extract until fully mixed.
In three stages, add the dry mixture into the butter mixture.
Gather dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into 3-inch rounds, and place on parchment-lined baking sheets.
Bake at 350ºF for 7-10 minutes, just until edges begin to brown. Transfer to baking racks and allow to cool.
For decoration, roll out red fondant and cut into discs using the same round cookie cutter. Mix black food colouring with a few drops of vodka (or lemon juice), adding more as needed until it is thin enough to paint with. Using a clean paint brush, paint a checkered pattern on the cookies and allow to dry. Secure them to the cookie with a thin layer of icing.