Cookies

1. In a large bowl, whisk the flour with the baking powder and salt.
2. In the bowl of an electric mixer (or with a hand mixer), cream the butter and sugar for 7-9 minutes. Stop the mixer halfway through and wipe down the sides to make sure the butter and sugar incorporate evenly.
3. Beat in the almond extract.
4. Gently stir in the flour mixture, just until incorporated.
5. Measure out 1 1/2 tablespoons (#40 cookie scoop) batter for each cookie. Place the balls of dough on a piece of parchment paper.
6. Pour 1/2 cup granulated sugar onto a plate. Using a cup with a flat bottom: rub the bottom of the cup in butter, dip the cup in sugar, then place on top of a cookie and press down until it’s ~1/4-inch thick. Repeat this process for each cookie.
7. For best results, refrigerate the flattened cookies for 1 hour, or up 24 hours.
8. Preheat oven to 375°F (160°C). Line a baking sheet with parchment paper.
9. Bake for  ~10 minutes, or until the cookies are just beginning to brown around the edges. Remove from the oven and cool on a wire rack.
10. If using the sliced almonds, toast them in the oven at 375°F (160°C) for 5-8 minutes.
11. Once the cookies have cooled, frost and top with the sliced almonds.

Frosting

1. Mix all ingredients together in bowl until smooth. Don’t thin too much, otherwise the frosting won’t stay in the center of the cookies.