- 1 pound COLD butter
- 1 Cup sugar
- 4 Cups flour
- 1 T. vanilla extract
- 1 T. almond extract
Mix butter and sugar. Add flour all at once, mix slightly, then add vanilla and almond extracts. Mix until blended. Immediately roll out to about 1/8 inch thick. Cut into desired shape using cookie cutters. Bake on a cookie sheet at 215 for one hour. Cool and frost.
Frosting:
- 1/2 pound WARMED butter
- 4 Cups powdered sugar
- 1/4 C whipping cream, WARMED
- 1 T. vanilla extract
- 1 T. almond extract
Mix butter until smooth, alternate adding sugar and whipping cream. Do NOT whip the mixture, but just blend. Add vanilla and almond extracts. Mix until just blended, again do NOT whip the frosting. Frost cookies with a spreader or put frosting in a decorator’s bag with a star tip and decorate.
