1 Picture
Ingredients
- Cookies:
- 1 1/2 c (3 sticks) butter
- 2 c sugar
- 3 eggs
- 4 tsp vanilla extract
- 2 tsp almond extract
- 4 c all-purpose flour (add additional 1/3 c if sticky)
- 1 tsp salt
- 1 tsp baking powder
- Frosting:
- 3 c powdered sugar
- 1/2 c (1 stick) butter
- 1/2 tsp almond extract
- 1/4 c maraschino cherry juice
Details
Servings 40
Adapted from iambaker.net
Preparation
Step 1
Cookies
1. In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
2. Add in 3 eggs, the extracts and mix until just combined.
3. In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. (You can use a mixer or not, just depends on how strong you are.) I usually just mix ingredients until they are combined, if you over-mix this dough it will get tough.
4. Put dough in some Saran wrap and refrigerate for at least one hour. (If your dough is sticky, add more flour, up to 1 cup.) When you are ready to bake, heat oven to 350 degrees. (325 for convection)
5. Roll dough out, use a 3-inch round cookies cutter to cut out cookies, and bake for 10 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
**makes 40 cookies cut with large biscuit cutter**
Cherry Buttercream
1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
3. Top with Rainbow Sprinkles.
**makes enough to frost 32 cookies**
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