Strawberry Almond Cookies

1 1/2 cups sugar

6 egg yolks

2 1/2 cups of all purpose flower

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon almond extract

20 strawberries cut in half

Extra sugar to roll cookie balls in

Preheat oven to 350 degrees

Cream butter and sugar until fluffy.  In a separate bowl, beat egg yolks and add extracts.  Add beaten egg yolk mixture to creamed butter and sugar.  Blend well.

In another bowl, whisk together dry ingredients (flour, baking soda, cream of tartar)

Add dry ingredients to creamed butter mixture.  Mix until well blended.

Form into balls about the size of a walnut.  Roll balls in sugar and place on greased cookie sheet or parchment lined cookie sheet.  Slightly flatten.  Bake at 350 for 8 - 10 minutes depending upon desired softness or crispness.  Apply frosting (recipe follows).  Add a slice of a strawberry on top just before serving. 

Strawberry Frosting:

1/2 cup butter, at room temperature

4 cups powdered sugar, plus extra if needed

1/4 cup whole milk, at room temperature

1 teaspoon pure vanilla extract

2-3 tablespoons strawberry fruit jam

Red food coloring (optional)

In a medium bowl, using a mixer, beat butter until light and smooth.  Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.

Beat in strawberry jam and vanilla.  Add 2 drops of red food coloring, if desired.  Mix in remaining 1 cup powdered sugar.  May need to add more if not spreading consistency.  Mix until smooth and creamy.