Cherry Almond Sugar Cookie

Cherry Almond Sugar Cookie (OhMY!)

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 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, personally I prefer a big chunky cookie, then I can get away with heaping the frosting in them. Wait until cookies have cooled before piping frosting and best served chilled. FROSTING 1 (+/-) bag of powdered sugar 2 sticks of butter - room temperature 1 1/2 tsp Mexican vanilla (**) 1/2 C milk 1/3 C pureed maraschino cherries with juices 1/2 tsp almond extract (*) can also substitute with butter flavored shortening (**) I am sorry here.... real vanilla is a must! If you do not have it, it is worth finding.