Sugar Cookies

I make these cookies at least twice a year, for Thanksgiving and for Christmas. The secret to soft, chewy cookies is to make sure you keep the dough relatively thick (don't roll it out any thinner than 1/4 of an inch thick) and to use a large cookie cutter that doesn't have a lot of little jagged edges (kind of "bubbly" looking like a big simple pumpkin, or a simple stocking or Christmas tree). The icing will set if you let the cookies sit out on the counter for a little while. This icing is SO tasty, because it has a little bit of butter in it.

1 c. butter, softened
1 cup white sugar
5 eggs, beaten
1 tsp vanilla
1/2 tsp almond extract
3 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/4 c. heavy cream

Cream together the butter and sugar until light and fluffy. Add the eggs, vanilla and almond extract. Combine the salt, baking powder, and flour. Slowly add to the rest of the ingredients in the mixer bowl and mix until just beginning to combine. Add the heavy cream and finish mixing until just combined (don't over beat your dough!) Place dough on a piece of plastic wrap and wrap it in a disk shape. Chill until easy to roll out (about 2 hours in the fridge or 45 minutes in the freezer). Dust your counter with flour and roll out dough- it should be at least 1/4" thick (don't roll it out too thin!) Cut out cookies and bake for 12 to 14 minutes until just beginning to turn light brown on the edges.

Icing:

1 1/2 cups powedered sugar
3 tbs butter, softened
1 tbsp vanilla extract
1/2 tbsp almond extract
1 tbsp milk
Food coloring
Sprinkles or colored sugar for decorating, optional

Combine the sugar, butter, vanilla, almond extract, milk, and food coloring in a mixer bowl. Beat until nice and creamy. If its too thick add a drop or two of milk.