Mummy Halloween Sugar Cookies

Directions

1. In a large mixing bowl, cream together 12 tablespoons softened butter and 1 cup sugar until fluffy. Mix in 2 eggs and 1/2 teaspoon almond extract until smooth. Stir in 2 1/2 cups flour, 1 teaspoon baking powder, and 1 teaspoon salt until combined. Wrap dough in plastic and chill for 1 hour.
2. On a lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut rounds with a cookie cutter and place on a parchment-lined or greased baking sheet. Bake for 8-10 minutes, until edges are lightly golden. Transfer to a wire rack to cool completely.
3. For the frosting, beat 8 tablespoons softened butter with 2 cups powdered sugar. Add 1/2 teaspoon almond extract and 1-2 tablespoons half and half, enough to bring frosting together. Beat on high for 3-4 minutes until light and fluffy.
4. Spread a thin layer of frosting on each cooled cookie. Place two candy eyes about one-third down from the top. Transfer remaining frosting to a piping bag fitted with a flat tip (like Wilton #150). Pipe lines of frosting across each cookie to create a mummy wrap look.