I got the original recipe here. But I made a few minor changes and condensed the recipe to fit on one page, instead of five. Also, this recipe isn't very big, so you might need a double batch.
Big Pink Cookies
3/4 cup (1 1/2 sticks) salted butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla
1 large egg
2 cups unbleached all-purpose flour
Cream butter, sugar, and salt. Add vanilla and egg and mix. Slowly add flour until it is all mixed in and the dough is in one big ball. Warp in plastic wrap or plastic bag and chill in fridge for 30-40 minutes, or freezer for 15-20 min. (you can chill it for longer, but then you have to wait for it to warm up some before you roll it out anyway.) Preheat the oven to 325 f while the dough is in the refrigerator. Roll out the dough on a lightly floured surface until 1/4 inch thick. Cut into shapes and bake on an ungreased cookie sheet for 12.5-13 minutes. (That 30 seconds can be important.) Cool for five minutes on baking sheet, then transfer to wire rack. For the smoothest frosting and softest cookies, frost while slightly warm.
Enough for one batch of cookies, but you won't have any extra. The original recipe also used half n' half instead of butter and milk, but I didn't have any.
1 cup powdered sugar
1 tablespoon butter
2 cap-fulls (1 T -ish) milk
2 cap-fulls (1 1/2 t) almond extract
3 drops red food coloring
Whisk through powdered sugar to remove lumps. Add milk and butter, and mix until smooth, but not until fluffy. Add flavoring and coloring and mix until combined.
Carefully frost cookies with the back of a spoon. Add sprinkles and enjoy! (But make sure you save some for day two.) Store in an airtight container.
Yield: 2 doz cookies - 1 dozen properly sized cookies.
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