Grandma’S Shortbread Cookies

• FOR THE COOKIES:
• 1/2 cups Sugar
• 2 sticks Unsalted Butter
• 1 teaspoon Vanilla
• 1/4 teaspoons Baking Powder
• 3 cups Flour
• _____
• FOR THE FROSTING:
• 1 stick Unsalted Butter
• 1 cup Powdered Sugar
• 1 Tablespoon Heavy Cream
• 1 teaspoon Vanilla
• 1 teaspoon Almond Extract
• Food Coloring (optional)

1. For the cookies:
2. Preheat oven at 300 degrees F.
3. Cream sugar and butter in a mixer until very light and fluffy. Add vanilla, mix a little more.
4. Mix baking powder with flour. Add flour slowly to the butter and sugar mixture. Don't over mix. Note: If the dough is too dry, work in a little more softened butter.
5. Separate dough into two balls. Place each ball between wax paper and roll out about 1/2 inch thick. Put on a cookie sheet and chill in the refrigerator for about an hour. Remove from the refrigerator and cut cookies with cookie cutters. Place on a cookie sheet and bake for 30 minutes. Keep an eye on them, you don't want them to brown.
6. For the frosting:
7. Beat butter and powdered sugar until spreading consistency. Thin with a little cream. Add more powered sugar or cream to achieve desired consistency. Add vanilla and almond flavoring and mix to combine. Add food coloring (optional), and spread on cooled cookies.

sugar, butter, vanilla, ubc, flour, frosting, butter, powdered sugar, heavy cream, vanilla, almond extract, coloring

Taken from tastykitchen.com/recipes/desserts/grandmae28099s-shortbread-cookies-2/ (may not work)