Almond Sugar Cookies

I love sugar cookies and until now have always considered Martha Stewart's recipe my favorite. And while her recipe is still amazing in so many ways, I have found another favorite. These sugar cookies are delicious! Not only that, they do not require that insane 3-hour chill time which means when you need or want them, you can pretty much have them. I found these by chance over at Yummy Fun (I believe I actually found this off of Food Gawker that linked me to Yummy Fun. If you've never perused Food Gawker, you are missing out!). The original recipe is for Cherry Almond Sugar Cookies but, alas, I did not have a jar of marschino cherries in the house. I will have to try the originals sometime soon, though.

Ingredients:
1 C Butter room temp (* see note)
1 C Sugar
3 eggs
3 tsp Baking Powder
1/4 + tsp Mexican vanilla (**)
1/4 + tsp almond extract - high quality
4 C flour

Directions:
Cream all liquids, add flour, do not over mix. Dough will be sticky. Roll out 1/2 inch thick on floured counter space and with cookie cutter cut in any shape you desire. Bake 375 for 9 minutes. These are intended to be thick gourmet cookies. You can roll them thinner if you would like. Wait until cookies have cooled before piping frosting and best served chilled.
(*) can also substitute with butter flavored shortening

Frosting (from Original Recipe for Cherry Almond Sugar Cookies): 4 1/2 - 5 C powdered sugar
1 tsp. Mexican vanilla (**)
3 Tbsp. milk
4 Tbsp. pureed maraschino cherries with juices
1/2 tsp. almond extract

(**) Real vanilla is a must! If you do not have it, it is worth finding.

Frosting (that I used this time around):

4 cups confectioners’ sugar
1/2 cup shortening
5 Tbsp. milk
1 tsp. vanilla extract

food coloring

Directions:
In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.