Sugar cookies with buttercream frosting

Ingredients:

For the cookies:

• 2 cups premium wheat flour, sifted
• 1/2 teaspoon of baking soda
• A pinch of salt
• 240 g butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 teaspoon almond extract

For the butter cream:

• 120 g butter, room temperature
• 1.5 tsp almond extract
• 1.5 tsp vanilla extract
• 1/2 tsp salt
• 1 3/4 cups powdered sugar, sifted
• Silver beads made from colored sugar or confetti, for decoration

Preparation:

1. Prepare the cookies: In a bowl, combine flour, baking soda, and a pinch of salt. Beat butter and granulated sugar until fluffy. Continue beating, add the egg, then vanilla and almond extract. Add the flour mixture and mix until smooth. Cover the dough with plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 180°C. Line two baking sheets with parchment paper. Spoon the dough onto the sheets, spacing it 7 cm apart. Smooth the dough with your fingers, forming a 3 cm diameter circle. Bake for 10 minutes, until the edges are golden brown. Cool the cookies on the sheets for 10 minutes, then transfer them to a plate and cool completely.
3. Prepare the butter cream: Place the butter in a bowl, add salt, almond extract, and vanilla extract. Beat with a mixer on medium speed until white and fluffy. Add the powdered sugar and continue beating until smooth and thick. Fill a pastry bag fitted with a star tip with the cream. Then pipe it onto the cooled cookies and decorate with silver beads.