Kimme Cookies

This recipe from Rebecca Rather's "Pastry Queen Parties." Makes a nice gift for friends and a birthday cake for a wonderfully sweet son-in-law. No one can eat just one! Aunt Moo

Kimme Cookies
Makes 6 dozen
Cookies:
2 C (4 sticks) unsalted butter, softened
2 C sugar + ½ C sugar for sprinkling
2 tsps. Almond flavoring
½ tsp kosher salt
4 C all purpose flour

Butter Frosting:
½ C unsalted butter, softened
1 tsp. vanilla
Pinch of kosher salt
4 TBS (or more) whole milk
2 C (or more) powdered sugar
2-3 drops food color

To make the cookies: Oven 350*
Lightly grease cookie sheets.
Beat butter and sugar until light and fluffy, about 2 minutes. Add flavor, salt, and flour. Beat on low speed just until thoroughly combined. Using your hands, roll the dough into 1” balls(I use a 1" metal scoop). Roll the cookies in the ½ C sugar. Place about ½” apart and flatten with the bottom of a juice glass.(cookies should be about ¼” thick.) Bake until the bottoms begin to turn golden brown, 10-12 minutes. Don’t let the tops brown or the cookies will be overdone. Transfer to wire rack and frost while still warm.

To make the butter frosting: Beat the butter, vanilla, salt, and milk on low speed. Add powdered sugar and beat on medium until combined. If the icing seems too runny to spread, add a few TBS more of powdered sugar. Or milk, if too thick, 1 tsp at a time.

• Using a 1” diameter ice cream scoop works great.
• You can make the dough and store it in the refrigerator for up to 1 week before baking. Make the icing and bake the cookies the day of the party.
• Tint the butter frosting to match the occasion