This recipe is adapted from the Better Homes and Gardens New Baking Book I found on the kitchen counter of the literary house at Washington College while I was there working as a camp counselor with the Upper Chesapeake Summer Center for the Arts. Yes, I baked cookies instead of doing my TA job. But no one complained after they’d tried them! They’re cute and dainty and deliciously almond-y. I dyed the frosting yellow and added blue colored sugar to some and green to others, going for a summery (and vaguely Pushing Daisies-inspired) color palette. Instead of sugar, some of them got cherry halves. I liked this addition because it made them look distinctly boob-like. :]

Cookies
1 cup butter
1 cup sifted powdered sugar
1 cup sugar
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup oil
2 eggs
2 tsp almond extract
4 1/2 cups flour

Beat butter. Add sugar, powdered sugar, baking soda, and salt; beat until fluffy. Gradually add flour. Chill dough, covered, 30 min. Shape dough into 1 1/4-inch balls. Flatten on cookie sheet. Bake 350° for 10 min. Cool.

Almond Frosting
1/2 cup butter
1/2 tsp almond extract
1/2 tsp vanilla
2 1/2- 3 1/2 cups sifted powdered sugar
3 tbsp milk/light cream
food coloring (optional)

Beat butter till fluffy. Add almond and vanilla extracts. Alternate gradually adding sugar and milk. Add food coloring as desired.

Frost cookies. Add sugar/sprinkles/cherry halves/crushed candies/whatever. Enjoy!