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makes 24 cookies




  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 cups flour


  • 1/2 cup butter, room temperature
  • 2 cups powdered sugar
  • Sprinkles to top



  1. Preheat oven to 350°
  2. In bowl of stand mixer beat butter and sugar until light and fluffy. Add in egg and both extracts, beating until combined. Mix in baking powder and salt.
  3. Finally with mixer on low, add in flour and mix until dough comes together.
  4. On a floured surface roll the dough out until it’s 1/2 inch thick. Using a knife or pizza cutter, cut dough into triangle shaped pieces, about 3 1/2 inches long.
  5. Bake for 8 minutes until edges are lightly golden. Allow to cool before frosting.


  1. Beat butter until smooth. Slowly add powdered sugar and continue beating until smooth and spreadable.


  1. Frost each cookie with a teaspoon or 2 of frosting. Top frosting with sprinkles.


If you have the bakery emulsion that I used, replace the extracts with 1 tsp of Princess Bakery Emulsion

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