Kimmie Cookies

• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 cup sugar for the cookies, plus 1/2 cup sugar for sprinkling (optional)
• 2 teaspoons pure almond extract
• 1/2 teaspoon kosher salt
• 4 cups all-purpose flour
• 1/3 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 4 tablespoons (or more) whole milk, slightly warmed
• 2 cups (or more) powdered sugar
• 2 or 3 drops food coloring of your choice (optional)

1. TO MAKE THE COOKIES: Preheat the oven to 350F.
2. Lightly grease 2 baking sheets with cooking spray or butter, or line with parchment paper or silicone liners.
3. Using an electric mixer fitted with the paddle attachment, beat the butter and the 1 cup sugar on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the almond extract and salt.
5. Add the flour and beat on low speed just until thoroughly combined.
6. Using your hands, roll the dough into 1-inch balls.
7. Put the 1/2 cup sugar in a shallow bowl and roll each cookie in the sugar to coat, if you like.
8. Place the cookies about 1/2 inch apart on the prepared baking sheet and flatten by lightly pressing down on the dough with the bottom of a juice glass.
9. (The cookies should be about 1/4 inch thick.)
10. Bake until the bottoms begin to turn golden brown, 10 to 12 minutes.
11. Dont let the tops brown or the cookies will be overdone.
12. Transfer to a wire cooling rack and frost while the cookies are slightly warm.
13. TO MAKE THE BUTTER FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/3 cup butter, vanilla, salt, and warm milk on low speed until combined.
14. Add the powdered sugar and beat on medium speed until combined.
15. If the icing seems too runny to spread, add a few tablespoons more of powdered sugar.
16. If it seems too thick, add more milk, 1 teaspoon at a time, until it reaches the desired consistency.
17. Like most cookies, these are at their very best eaten the day they are baked.
18. You can make the dough and stow it in a container in the refrigerator up to 1 week before baking.
19. Make the icing and bake the cookies the day of your party.
20. Some people dislike the taste of almond extract, but I have found that even avowed almond extract haters love these cookies without detecting their almond flavor.
21. The extract lends a subtle depth of flavor, not a pronounced almond taste.
22. Make the cookies once with the extract and see if the naysayers react.
23. If they doId be surprisedyoull have more cookies for yourself.
24. Next time you make them, you can substitute vanilla extract for the almond.
25. Using a 1-inch-diameter metal ice cream scoop eliminates the drudgery from portioning out cookie dough, and insures that your cookies will be of uniform size and bake at the same rate.
26. The best scoops are lever-activated and push the dough out and onto baking sheets quickly and easily.

unsalted butter, sugar, almond, kosher salt, allpurpose, unsalted butter, vanilla, kosher salt, milk, powdered sugar, your choice

Taken from www.epicurious.com/recipes/food/views/kimmie-cookies-382600 (may not work)