Lofthouse Sugar Cookies

3 c. SR flour
1 c. sugar
1 stick butter, softened at room temperature
2 eggs
3/4 c. sour cream
1 t. vanilla
1/4 t. almond extract
frosting:
1 stick butter, softened room temperature
3 c. powdered sugar
1 t. vanilla
2-3 T. heavy cream
food coloring, sprinkles, etc..

Preheat oven to 425. Line 2 cookie sheets with parchment paper. Cream butter with sugar. Combine flour with creamed butter sugar mixture for 3-5 minutes until fluffy. Add eggs one at a time, beating well. Mix in sour cream and vanilla. Divide dough in half and transfer to 2 sheets of plastic wrap. Wrap tightly and refrigerate until firm. Rough dough onto baking sheets and cut into cookies, or scoop dough into 2" balls and flatten. Pull away excess dough. Bake 6-8 minutes until pale golden on the bottom. Do not overbake. Remove from oven to cool.  Start frosting by creaming together butter and sugar, add powdered sugar and vanilla until smooth & creamy. Working with 1 T. at a time, gradually whisk in heavy cream until desired consistency is reached. Add food coloring and frost cooled cookies, adding sprinkles if desired. Let frosting set and enjoy!

*Walmart used to carry a sugar free version of these cookies. They were so light and fluffy. I may try to make these using splenda one day. So yummy!