Ingredients:
2 cups sugar
2 cups softened butter
3 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 teaspoon baking powder
1 1/2 teaspoons salt
6 cups flour
Frosting:
1 cup softened butter
4 1/2-5 cups powdered sugar
1/2 cup juice from a jar or maraschino cherries
Method:
Cream together the butter and sugar until fluffy and smooth, 2-3 minutes. Add the eggs, one at a time mixing in between. Add the almond and vanilla extract and mix well, scrape down the sides. Add the salt and baking powder and mix again. Add the flour and mix just until there isn’t any dry flour left. You can use this dough straight away, or you can wrap it in plastic and put it in the fridge until the next day. I like to flatten it in the plastic wrap, so it is easier to roll out when it is cold.
Heat the oven to 350°. Line a baking sheet with parchment paper. Roll the dough out on a lightly flowered surface until it is 1/4 inch thick. Cut out your desired shapes and place them on the parchment lined baking sheet. Bake for 8 to 10 minutes. You do not want the cookies to brown. They should look just set on top. remove the cookies from the oven and let them sit on the cookie sheet for a few minutes before transferring them on a cooling rack. Let them cool completely before frosting.
To make the frosting whip the butter until it is light, fluffy and smooth. Add the powdered sugar and maraschino cherry juice. Let it mix for a few minutes until completely smooth and fluffy.