Sweetheart Cookies
Yield: 4 dozen 2½ inch cookies
From Southern Living 1993 Annual Recipes
For the cookies:
  • 1 cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 4 cups flour
  • 1 teaspoon baking soda
For the Buttercream Frosting
  • ⅓ cup butter, softened
  • 3 cups sifted powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon almond extract
Make the cookies:
  1. Preheat oven to 375 degrees.
  2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and almond extract, beating well. Combine four and soda; add to creamed mixture, mixing well. (If you do not have a stand mixer, you will need to stir in the flour by hand. I found that, at the end, this was easiest to do with my actual hands, as if I was kneading a bread dough.)
  3. Roll dough to ¼ inch thickness on a floured surface. Cut with a 2½ inch heart-shaped or round cookie cutter; place on lightly greased or parchment-covered cookie sheets. Bake for 10-12 minutes. Remove to wire racks to cool. Spread with Buttercream Frosting.
Make the frosting:
  1. Beat butter at medium speed with an electric mixer; add sugar and remaining ingredients; beating until blended. If coloring, add food coloring a few drops at a time until desired color.
Recipe by Stephie Cooks at https://www.stephiecooks.com/sweetheart-cookies/