Italian Sugar Cookies

3 c. SR flour

3/4 c. butter

3/4 c. sugar

3 eggs, room temperature

1 t. vanilla

1/2 t. almond extract

Glaze:

2 c. powdered sugar

4 T. milk or heavy cream

2 T. butter, melted

1 t. vanilla or almond extract

sprinkles, optional

Preheat oven to 400 and line baking sheets with parchment paper. Combine butter and sugar until light and fluffy, about 2 minutes on medium speed. Beat in eggs and extrats for 30 seconds. Add half of flour. Beat until fully incorporated. Add remaining flour. Use a cookie scoop to portion cookies onto baking sheets. (Cookies may be rolled into ball shapes instead, if desired.) Bake for 8-10 minutes until lightly golden and cookies start to crack on top. Allow cookies to cool completely before frosting. Whisk together powdered sugar, milk, melted butter and extract flavor of your choice. Adjust the consistency if needed, mixture should be thin. Spoon 1 T. of icing onto each cookie. Add sprinkles once the glaze has started to set, so the sprinkles don't roll off. Allow icing to set for 30 minutes before serving or storing. Store in covered container.