Frosted Almond Sugar Cookies

For the cookies:

In a large mixing bowl, cream together with an electric mixer the margarine and the granulated sugar until smooth. Add the eggs and pure almond extract and beat until creamy.

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet and mix until just smooth. Divide the dough in half onto two pieces of plastic wrap or waxed paper. Wrap and chill for several hours or overnight until dough is somewhat firm.

Roll out on a lightly floured surface to 1/4″ thickness. Cut out with your favorite cookie cutter dipped in flour. Place onto ungreased baking sheets 2″ apart and bake in a 350-degree preheated oven for 10-12 minutes. Cookies should be firm to the touch, but not brown.

Remove from the oven and transfer to a wire rack. Cool completely and frost. Sprinkle tops with a little sanding sugar, if desired, for added sparkle.

For the frosting:

Mix together the confectioners sugar and margarine with an electric mixer on low speed. Add the almond extract and milk (use more if needed) until it reaches the desired consistency for spreading. Beat until fluffy. Add food coloring to tint the frosting, if you like.