In a medium bowl, whisk together the dry ingredients:
All-Purpose Flour (1 1/2 cups)
Baking Powder (1/2 Tbsp)
Salt (1/2 tsp)
. Set aside.
Cream together the
Unsalted Butter (1 stick)
Granulated Sugar (1/2 cup)
in the bowl of a standing mixer or other large mixing bowl until slightly lighter in color, about 3-4 minutes in the standing mixer.
and beat until combined, scraping down the bowl once or twice. Add
Vanilla Extract (1/2 Tbsp)
Almond Extract (1/2 tsp)
Add the dry ingredients and mix on low speed just until completely combined, scraping down the bowl at least once to collect all the dry ingredients. Cover bowl with plastic wrap and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment.
Remove dough from the refrigerator. Discard plastic wrap. Form 12 balls, each about 1 1/2″ inches in diameter. Use the palms of your hands to form them into balls. Space evenly on the baking sheet, leaving about two inches between them.
Press the heel of your hand gently onto each ball so that it forms a thick disc. Bake at 350 degrees F (175 degrees C) for about 11-12 minutes until the bottom edges have barely begun to brown and the tops still glisten slightly.
Remove pan from the oven and allow the cookies to rest for 3-5 minutes. Lift cookies onto a cooling rack and allow to cool completely before frosting.
For the icing, melt the
Unsalted Butter (1 1/2 Tbsp)
Powdered Confectioners Sugar (1 1/4 cups)
into a small bowl. Add melted butter,
Vanilla Extract (3/4 tsp)
Milk (2 Tbsp)
, and a couple drops of green
Green Food Coloring Gel (to taste)
and whisk together.
Spoon a small dollop of icing onto each cookie and spread gently with a knife. If you’re using
Sprinkles (to taste)
, add them now.
Serve immediately, or allow icing to harden for a couple of hours. Once the icing has hardened, store cookies in an airtight container. These cookies are best the day they are baked, but they’re fine the next day as well.