1 cup granulated sugar
1 egg
1 teaspoon butter extract
1 teaspoon almond extract
1 pinch salt
2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Icing:
1 1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon milk
Preheat oven to 350. In a mixing bowl cream together the butter and sugar until light and fluffy. Add the egg, almond and butter extracts, and salt, and mix well. Add baking soda, baking powder, and half of the flour and mix on low. Add remaining flour mixing until combined. Roll dough into 1" balls and place them 2" apart on a parchment paper or silpat lined cookie sheet. Flatten balls into disks and bake 6-7 minutes. Do not over bake! They will stay very light in color. Let rest on cookie sheet for a few minutes after baking before transferring to a cooling rack. Let cool completely before icing. Icing: In a small bowl whisk together Icing ingredients until smooth and creamy. You want it to be the texture of glue - not too runny. Add more milk if necessary. Gently spoon a small amount onto each cookie. Allow icing to harden before storing in an airtight container.