Almond Thumbprint Cookies

Instructions

1. Whisk flour together with salt and set aside.
2. Using a stand or hand-held mixer, beat the softened butter, sugar, and vanilla together on high until light and whipped (for about 3 minutes). You will need to stop and scrape down the bowl several times to fully incorporate the mixture. Reduce the speed of the mixer to low and slowly add flour mixture until a dough is formed. Wrap the dough tightly in plastic wrap and refrigerate until firm, for an hour at least.
3. Once the dough is firm, remove from the fridge and roll the dough into 1 to 1.5 inch balls. Preheat the oven to 325 degrees F. Roll the balls in the sprinkles. I like to totally cover the ball in sprinkles, but you can opt for less if you like. Space the balls 2 inches apart on a parchment or silpat-lined cookie sheet. Press your thumb firmly into the center of each cookie to create a well. Place in the oven and bake for 12-16 minutes, or until the edges turn golden brown.
4. Allow the cookies to completely cool before working on the icing. I like to wait until the next day to ice my cookies. Once you are ready, whisk the milk and the powdered sugar together in a bowl. Add 5-10 drops of the almond extract, depending on how strong you would like the almond taste to be. You want the icing to be as thick as possible while still sliding off of the spoon. You will likely need to add a bit more powdered sugar or a bit more milk to reach your desired consistency. If you would like some of the icing to be red or pink, you can divide your icing up into different bowls to add food coloring. Add desired amount of red food coloring to make red or pink icing. Spoon the icing into the centers of each cookie and let harden overnight. Store in an airtight container for up to a week. Enjoy!