1 cup (2 sticks) unsalted butter, room temperature

1½ cups confectioners’ sugar (my mom uses granulated)

1 egg

¾ teaspoon vanilla

¾ teaspoon almond extract

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Frosting

3 cups confectioners sugar

4 tablespoons unsalted butter, room temperature

¼ teaspoon vanilla extract

¼ teaspoon almond extract

2-4 tablespoons water

Food coloring

Sprinkles for decorating

In a medium bowl, mix together the flour, baking soda, and cream of tartar; set aside.

In a mixer, cream together the butter and sugar until light and fluffy. Add egg, vanilla extract, and almond extract and mix for another minute, scraping down sides of bowl.

Lastly, add the bowl of dry ingredients and mix.

Wrap dough in plastic wrap and chill in refrigerator for 1 hour.

Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.

Divide dough in half and roll out ¼ inch thick on a lightly floured surface. Cut into desired shapes and place on baking sheet. Bake 7-8 minutes. Cookies shouldn’t brown at all so watch carefully. Let cool completely before frosting.

To make the frosting beat the powdered sugar and butter on low speed. It will be crumbly. Next add the vanilla and almond extract and 1 tablespoon of water and beat until it comes together. Continue to add 1 tablespoon of water at a time until the frosting reaches the desired consistency. Divide the frosting into bowls and add food coloring of choice and mix with a spoon.

Frost cookies, decorate with sprinkles and enjoy. The frosting will lightly harden, but be careful when storing them on top of each other in a container as they may smudge.