Sugar Cookies + Best Frosting

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3-4 cups all purpose flour
1/2 teaspoon salt

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.

Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.

Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.

Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.  

Frosting:

6 cups powdered sugar
¼-½ cup whole milk
¼ cup light corn syrup
2 teaspoons almond extract
gel food coloring (in desired colors)

In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.

Gingerbread Cake with Caramel Sauce

Preheat oven to 350.

Cake:9 TBS butter, softened
1/2 C sugar
1 C molasses
1 egg
2 1/4 C flour
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
3/4 C water

Caramel Sauce:
1 C brown sugar
1 TBS corn starch
1 C cold water
1/4 C butter, cubed
1 tsp vanilla






Whipped Cream

For the cake:
Grease a 9" round or square cake pan. (Springform would work as well)

Cream butter and sugar until light and fluffy. Add molasses and egg. Combine dry ingredients in separate bowl--add alternating with water.

Bake for 35-40 minutes, or until toothpick comes clean. Put on wire rack.

For the sauce:
Combine brown sugar and cornstarch in saucepan. Add water and bring to a boil for about two minutes, or until thickened. Remove from heat. Add butter and vanilla. Drizzle over warm cake. Add a dollop of whipped cream.