Butter Cookie Cutouts Frosting
1 cup softened butter 1/4 cup softened butter
2 cups sugar 2 cups powdered sugar
2 eggs 1/2 tsp almond extract
1 cup buttermilk 2-3 Tbsp heavy whipping cream
1 tsp vanilla
1/2 tsp almond extract
5 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
In a large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in the buttermilk and extracts.
Combine the flour, baking powder, baking soda, and salt. Gradually add to creamed mixture and mix well. cover and refrigerate overnight.
Roll out to 1/4 inch, cut, and bake at 350 for 6-7 minutes.
Ooops one batch got cooked a little too long!
For frosting, combine butter, sugar, extract, and enough cream to make it spreadable but not too thin.
We used Halloween sprinkles to decorate. These cookies turned out so tasty!!!!!!
After the dough sat in the fridge all night I separated it into 3 small bowls and stuck them in the freezer to let them harden more before I rolled them out.
I rolled the dough directly on floured parchment paper and just slid the paper onto the cookie sheets to bake.
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