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+ servings
Cookie Monster Cookies from @KatrinasKitchen at www.inkatrinaskitchen.com

Basic Sugar Cookies and Basic Almond Buttercream Frosting Recipe

Yield: 24 cookies
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins
No-spread cut out cookies frosted with a crusting almond buttercream icing

Ingredients
  

Cookies

  • 6 cups flour
  • 4 teaspoons baking powder
  • 2 cups butter softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Frosting

  • 2 Cups shortening
  • 1 Tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 8 Cups powdered sugar
  • 1/8 Cup heavy cream more or less to desired consistency
  • food coloring if desired

Instructions
 

Cookies

  • Preheat oven to 350 degrees.
  • In the bowl of your mixer cream butter and sugar until smooth.
  • Beat in extracts and eggs.
  • In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
  • DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side.
  • Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Frosting

  • In the bowl of your mixer beat shortening until smooth and creamy.
  • Mix in vanilla (and almond extract if using).
  • Add powdered sugar (1 cup at a time) until combined, then add cream and mix until smooth and spreading consistency. Adjust cream to desired frosting thickness
  • Add a few drops of color, if desired.
Course: Dessert
Cuisine: American
Keyword: baby shower, chocolate chips, cookies, frosting