Ingredients
- Cookies:
- 1-1/2 cup butter or 3 sticks
- 2 cups granulated sugar
- 3 eggs
- 4 teaspoons vanilla extract
- 2 teaspoons almond extract (can substitute lemon or vanilla extract or lemon juice & rind from 1 lemon)
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- Cherry Buttercream:
- 3 cups powdered sugar (confectioners sugar)
- 1/2 cup (1 stick) butter
- 1/2 teaspoon almond extract
- 1/4 cup maraschino cherry juice
Preparation
Step 1
Cookies:
In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
Add in 3 eggs, the extracts and mix until just combined.
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.
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)
Roll dough out, use a 4-inch round cookies cutter to cut out cookies, and bake for 9 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
Cherry Buttercream:
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.
Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
Top with Rainbow Sprinkles.
**try with orange juice & vanilla ext. instead of cherry juice**