INGREDIENTS:

 

COOKIE:
-1 1/4 cup unbleached all purpose flour
-1/2 tsp baking powder
-1/2 tsp salt
-1/3 cup vanilla almond milk
-1/4 tsp almond extract
-1/2 tsp vanilla extract
-6 tbsp room temperature butter
-1/2 cup sugar
-1 egg

VANILLA GLAZE:
-3 tbsp of heavy cream
-3/4 cup powdered sugar
-1/4 tsp almond extract
-1/4 tsp vanilla extract

CHOCOLATE GLAZE:
-4 tbsp heavy cream
-3/4 cup powdered sugar
-1 tbsp vanilla extract
-1/4 tsp coffee (liquid)
-1/4 cup cocoa powder

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METHOD:

In large mixing bowl combine flour, baking powder and salt together. In second bowl whisk together room temperature butter, sugar and egg. Add in the vanilla and almond extracts along with the milk. (You can use regular milk if you choose.) Mix until just combined. Add the dry and wet ingredients together. Whisk until a dough forms. Do not over mix! With a small ice cream scooper or spoon, portion out the dough onto your pan with parchment paper down. Leave at least an inch & a half between cookies. Flatten out just a little, the cookie will spread out while baking. Preheat oven to 375 F and bake for 12/15 mins. Take out and let cookies completely cool.
Now it’s time to make the two frostings! In two separate smaller bowls, mix together the powdered sugar, heavy cream and extracts until there is a good consistency. For the chocolate glaze add the cocoa and coffee. You can use anything from iced coffee to regular coffee. Make sure both frostings are a good consistency before frosting the cookies. Not too runny and not too thick. Frost carefully both sides of the cookie and refrigerate for an hour. Then enjoy!