Instructions

1. Preheat oven to 350
2. In a stand mixer cream together the butter, powdered sugar and brown sugar
3. Mix in the egg and egg yolk, stirring until combined
4. Stir in the sour cream, vanilla extract and almond extract
5. In a separate bowl sift together the flour, cream of tartar, salt and baking soda
6. Stir the dry ingredients into the wet ingredients, until the dough is completely mixed together
7. Chill the dough for 15 minutes in the fridge
8. Line a baking sheet with parchment paper
9. Use a 3 tbsp cookie scoop for the cookie dough, roll the dough into a ball and space them 2” apart on the baking sheet
10. Use a flat bottom glass and a small piece of parchment to press down on the cookies to flatten them (see photos)
11. Bake for 9 minutes
12. While the cookies bake, make the frosting
13. Beat together the butter, sour cream and powdered sugar, adding a cup of powdered sugar at a time
14. Little by little, add in a splash of milk or heavy cream (see notes), be careful not to add too much you are trying to get a thick frosting not a thin one, continue to beat this for 2-3 minutes
15. To the frosting add in the pink food color and a pinch of salt and the vanilla
16. Pull the cookies from the oven and transfer to a wire baking sheet, let these cool completely
17. Once the cookies are cool get a big scoop of frosting and spread it all over the cookies
18. To store, keep these cookies refrigerated since they have dairy in the frosting