In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk and extracts. Combine the flour, baking powder, baking soda, and salt; gradually add to creamed mixture. Cover and refrigerate overnight or until easy to handle.
Ona lightly floured surface, roll out dough to 1/4 inch thickness. Cut with floured 1 1/2 inch cookie cutters. Place 1 inch apart on greased baking sheets. Bake 350 degrees for 6 to 7 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, in a small mixing bowl, combine the butteer, confectioners sugar, extract and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies and decorate with candies.
Originally Submitted
11/30/2008
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