Cookie Ingredients

1 ⅓ cups unsalted butter, room temp.

1 1/4 cup granulated sugar

1/3 cup powdered sugar

2 ½ teaspoons baking powder

1 1/2 teaspoon salt

3 large egg whites

2 tablespoons heavy cream

1 1/2 teaspoons vanilla extract

1 teaspoon almond extract

3 1/3 cups all-purpose flour, sifted

Buttercream Frosting

1 cup softened salted butter

4 cups powdered sugar

4 tablespoons heavy cream

1 tsp. Vanilla extract

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

2. In a large bowl, using a handheld mixer, beat butter, both sugars, baking powder, and salt. Beat on medium until fluffy, scraping bowl as needed, about 2 minutes. Add egg whites, heavy cream, vanilla, and almond extract. Beat until combined.

3. Beat in flour just until combined. Scoop large cookie balls 3” apart on a baking sheet and flatten the cookies a bit until they are 1/2” thick. Bake at 350 F for 12-14 minutes. Remove and let cool.

4. While cookies are cooling make the frosting. In a large bowl beat salted butter with a handheld mixer until creamed. Add heavy cream, vanilla extract and one cup of the powdered sugar. Beat on low while slowly incorporating the rest of the powdered sugar. Beat until everything is combined and you have a thick frosting.

5. Generously spread frosting on top of each cooled cookie. Store in an airtight container.