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Cream butter and sugar until smooth.
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Beat in eggs one at a time. Then add vanilla. Stir until well combined.
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Add flour, baking powder, and salt. Combine well. I usually add the flour at first and then the other half.
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Cover and chill for at least an hour or overnight.
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Preheat oven to 400. Roll out dough on floured surface and cut into desired shapes. Bake 6-8 minutes.
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Recipe yields 5-6 dozen depending on thickness of cookies.
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FROSTING: Stir sugar and milk until smooth. Beat in corn syrup and almond extract until smoothy and glossy. Add coloring if desired.
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If too thick, add more corn syrup. If too thin, add more powdered sugar.