Design Eat Repeat

9 Preheat your oven to 350℉.
0 In a large bowl, cream together softened unsalted butter (½ cup, i.e., 1 stick), granulated sugar (½ cup), powdered sugar (½ cup), vanilla extract (1 teaspoon), and almond extract (½ teaspoon) for 1 minute.
1 Mix in sour cream (½ cup), eggs (2 large), and baking soda (1 teaspoon) and mix until combined.
2 One cup at a time, slowly add in the all-purpose flour (3 cups) and mix on low speed until flour is incorporated. Dough will be on the sticky side. 
3 Form dough into a large ball and place on flour-covered surface. Knead dough for 1 minute until it forms a smooth, solid ball and is no longer sticky to the touch. You will likely need to sprinkle about 1 tablespoon flour on top to help it not be sticky. If dough is still too sticky, refrigerate for 30 minutes.
4 Using a rolling pin, roll dough between 3/8-1/2" inch thick. Using a 2.5 inch diameter circle cookie cutter, cut out circles and place on a parchment-covered cookie sheet. If dough is sticking to your cookie cutter, dip the cookie cutter in flour between each cut.* See notes below for alternative to rolling pin.
5 Bake at 350℉ for 8-10 minutes, or until the center no longer looks wet and doughy. Allow to cool completely before frosting.
7 Buttercream Frosting: In a large bowl, whip softened unsalted butter (1 cup, i.e., 2 sticks) on high speed for 1 minute until light and fluffy. Add vanilla extract (2 teaspoons), almond extract (1 ½ teaspoons), and salt (¼ teaspoon). On low speed, begin adding in powdered sugar 1/2 cup at a time (3 cups) until all is incorporated. Beat on high speed for 2-3 minutes until fluffy and creamy.Spread on top of cookies or place frosting in a large piping bag with a large round tip.
8 See notes for storing tips.