Thick Sugar Cookies

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1-1/2 teaspoons vanilla extract
• 3/4 teaspoon almond extract
• 3-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 to 3 tablespoons 2% milk
• Assorted colored nonpareils, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, egg yolks and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
2. Preheat oven to 375u0b0. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased
3. .
4. Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
5. For frosting, in a large bowl, beat confectioners' sugar, butter, shortening, extracts and enough milk to reach desired consistency. Spread over cookies. If desired, sprinkle with nonpareils.

butter, sugar, eggs, egg yolks, vanilla, almond extract, flour, baking powder, salt, sugar, butter, shortening, vanilla, almond, milk, colored nonpareils

Taken from www.tasteofhome.com/recipes/thick-sugar-cookies/ (may not work)