Cookies:
1 cup butter at room temperature
1½ cups powdered sugar
1 egg
1 tsp vanilla
½ tsp almond extract
2½ cups flour
1 tsp baking soda
1 tsp cream of tartar
Icing:
1 lb powdered sugar
1 egg white
a pinch of salt
½ tsp vanilla
¼ tsp almond extract
enough milk to make spreadable
Cookies:
Combine butter, powdered sugar, egg, vanilla and almond extract in a large mixing bowl until smooth. In a separate large bowl combine flour, baking soda and cream of tartar. Fold a little at a time into the butter mixture until all ingredients are combined. Refrigerate for at least 1 hour.
Bake for 5-7 minutes at 350 degrees F.
Icing:
Mix together powdered sugar, egg white, salt, vanilla and almond extract. Add milk 1 “cap” at a time until the icing is spreadable. Be careful not to add too much milk, this will make the icing to difficult to work with.
