Ingredients

1-½ cup Butter (I Use Unsalted)
2 cups Sugar
3 Whole Eggs
4 teaspoons Vanilla Extract
2 teaspoons Almond Extract
4 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
Frosting Recipe:
4 cups Confectioners sugar
1/2 cup Shortening
5 tbsp. Milk
1 tsp. Vanilla extract
Food coloring (optional)
In a large bowl cream together the confectioners sugar and shortening until smooth. Mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Add food coloring if desired.
I also added a thin layer of my glaze icing to the cookie prior to adding the rose.
I wanted to do things that way for two reasons:
1 The combination of the frosting and cookies is so sweet I needed a little depth of flavor to the cookie.
2 I needed to keep the cookie moist because they need a good 24-48 to dry to stack-able stage.

Description

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