Tender cookie with delectable frosting all with a delicate almond flavor.
1 cup butter (no substitutes)
1-1/2 cups powdered sugar
1 teaspoon vanilla extract, pure
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Cream of Tartar
1/2 cup shortening
1 teaspoon almond extract
1 to 2 tablespoons water
2 cups powdered sugar
1-1/2 teaspoons meringue powder
Optional, Food Color Kit
Preheat oven to 350°F.
Beat butter and powdered sugar in large bowl with electric mixer until creamy. Add egg, vanilla and almond extract and beat well. Thoroughly blend flour, baking soda and cream of tartar; gradually add to butter mixture until well combined.
Roll cookie dough into 1-inch balls and place on ungreased baking sheets. Gently press down with a glass that has been dipped in sugar. Bake for 9 to 11 minutes, until just browning around the edges. Cool on wire racks.
To make Creamy Almond Icing, beat shortening, 1 tablespoon water and almond extract with electric mixer until creamy. Add powdered sugar and meringue powder. Beat until creamy. If frosting is too thick, add water by the teaspoonful until desired consistency. Tint icing if desired. Frost cookies, sprinkling with colored sugars or decorations if desired.