Cookies

• Start with a large bowl and hand mixer, or your KitchenAid with paddle attachment. Cream together butter and sugar, then add vanilla and mix well. Mix in in the flour until well combined.
• Line two cookie sheets with parchment paper. Roll the dough into 1-inch balls, and place about 2 inches apart on the cookie sheets. Use the bottom of a glass to flatten the cookies.
• Bake the cookies at 325 degrees for about 13-15 minutes, or until lightly golden brown on the bottoms. You'll need to let them cool...they will be fragile right out of the oven, but once they're cool you'll be able to pick them up.

Frosting

• In a medium bowl with hand mixer (or KitchenAid with paddle attachment), beat the butter for about a minute until creamy.
• Gradually add the powdered sugar, making sure there are no lumps.
• Add a tablespoon of cream and start beating on low speed, then add the vanilla extract (or almond) and dash of salt.
• You can add a bit more cream if needed, until it's a frosting consistency. Beat until smooth and fluffy.

Decorate!