Ingredients
1 cup butter, softened2 cups sugar1 teaspoon vanilla extract1/2 teaspoon almond extract2 large eggs1 cup buttermilk5 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon saltFROSTING:1/4 cup butter, softened2 cups confectioners’ sugar1/2 teaspoon almond extract2 to 3 tablespoons heavy whipping creamGreen or red food coloring, optionalCoarse sugar
Preparation
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°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 6-8 minutes or until light brown. Remove 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. Spread over cookies; sprinkle with coarse sugar. Let stand until set.
