Ingredients
Yields 36 cookies

Cookie 

  • 1 c. of unsalted butter
  • 1 c. of granulated white sugar
  • 1 tsp of vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 3 c. all purpose flour

Frosting

  • 1/2 cup of butter
  • 1/2 cup of shortening
  • 4 cups of powdered sugar
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 4-5 tbsp heavy cream

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes
  • Beat in extracts and egg
  • In a separate bowl, combine baking powder and salt with flour. Add about 1/3 cup at a time to the wet ingredients. Once dough becomes too stiff for the mixer, take it out and mix in the remaining flour by hand
  • DO NOT CHILL DOUGH
  • Divide into small enough batches so that you can roll out the dough
  • Lightly flour a surface or place dough in between 2 pieces of parchment paper to roll dough out
  • Roll out dough to about 1/4 inch thickness
  • Bake at 350 for 6-8 minutes and let cool

Frosting

  • Cream together butter and shortening until smooth
  • Add half the powdered sugar, vanilla extract, almond extract, 3 tbsp of heavy cream and mix until smooth
  • Add remaining powdered sugar and a little more heavy cream as needed until you have reached the desired consistency