Categories: cookies
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 eggs
- 1 cup buttermilk
- 5 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- frosting
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 1/2 tsp. almond extract
- 2 to 3 Tbsp. heavy whipping cream
- Green or red food coloring, optional
- Coarse salt
Directions
- In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk.
- In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight.
- preheat oven to 350 degrees. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-inch thickness. Cut with a floured 2 1/2 inch or other cookie cutter. Place 1-inch apart on greased baking sheets.
- Bake 6-8 minutes or until light brown. Remove cookies to wire racks to cool completely.
- For frosting, in a bowl, beat butter, confectioners’ sugar, extract and enough cream to reach a spreading consistency. If desired, tint frosting with food coloring.
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Spread over cookies; sprinkle with coarse sugar. Let stand until set.
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about 8 dozen cookies