Sugar Cookies with Pink Buttercream

Sugar Cookies with Pink Buttercream

Sugar Cookies Ingredients:
- 1 cup salted butter
- 1 cup organic sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 384 grams (3 cups) freshly milled soft white wheat flour
- 2 teaspoons baking powder

Sweet Almond Icing Ingredients:
- 1/2 cup salted butter, softened
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 1 to 3 tablespoons almond or cashew milk
- 1/8 teaspoon beet powder (adjust quantity for desired color)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. While the oven is preheating, prepare the cookie dough. In a mixing bowl, cream together the salted butter and organic sugar until the mixture is light and fluffy.
3. Scrape the sides of the bowl, then add the eggs along with the vanilla extract and almond extract. Beat until fully combined.
4. Scrape the sides once more and add the freshly milled flour and baking powder. Mix until thoroughly combined. Let the dough sit for 15 minutes to allow the freshly milled flour to hydrate (this step is not necessary if using traditional flour).
5. Scoop out 1/4 cup of dough and roll it into a ball. Repeat with the remaining dough.
6. Flatten each cookie dough ball by gently pressing down the bottom of a measuring cup on its center.
7. Continue this process for the rest of the dough. Since the cookies will spread, place only 6 cookies on each baking sheet.
8. Bake in the preheated oven for 9-12 minutes, or until the centers of the cookies are no longer glossy.
9. Allow the cookies to cool on the baking sheet.

While the cookies are cooling, prepare the frosting:

1. In a mixing bowl, cream the softened butter until smooth.
2. Gradually add in the powdered sugar, almond extract, and almond or cashew milk until the mixture is smooth and creamy.
3. Mix in the beet powder for color, adding more if a deeper pink hue is desired.
4. Spread the frosting on the cooled cookies or use a piping tip to decorate as desired.