Cream butter and sugar until smooth.

Beat in eggs one at a time. Then add vanilla. Stir until well combined.

Add flour, baking powder, and salt. Combine well. I usually add the flour at first and then the other half.

Cover and chill for at least an hour or overnight.

Preheat oven to 400. Roll out dough on floured surface and cut into desired shapes. Bake 6-8 minutes.

Recipe yields 5-6 dozen depending on thickness of cookies.

FROSTING: Stir sugar and milk until smooth. Beat in corn syrup and almond extract until smoothy and glossy. Add coloring if desired.

If too thick, add more corn syrup. If too thin, add more powdered sugar.