Mary Thomas' Fairy Drop Cookies

These are the most awesome cookies, and they remind me of some I used to get at a bakery in Nashville when I was little. Mary is an amazing baker, and I think she adds some "Mary Magic" to make them taste the way they do!

FAIRY DROP COOKIES

1 cup butter
1 cup sifted powdered sugar
1 cup granulated sugar
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
1 cup cooking oil
2 eggs
2 tsp. almond extract
4 ½ cups all-purpose flour

1. In a large mixing bowl, beat he butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, granulated sugar, baking soda, cream of tartar, and salt; beat on medium-high speed until fluffy. Add cooking oil, eggs and almond extract; beat just until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 30 minutes .

2. Working with ¼ of the dough at a time, shape into 1 ¼ inch balls. (The dough will be soft; keep it chilled as you work with a portion.) Arrange the balls 2 inches apart on an ungreased cookie sheet. With the palm of your hand or, if desired, the bottom of a glass or a patterned cookie stamp dipped in granulated sugar, gently flatten the balls to about ¼-inch thick. Sprinkle with sugar (unless flattened with sugared glass or stamp) or leave plain for frosting.

3. Bake in a 350-degree oven for 10 – 12 minutes or until edges just begin to brown. The are better if you hardly see any browning at all. Transfer cookies to a wire rack and let cool. If desired, frost with almond frosting and sprinkle with crushed candy or colored sugar.

Makes 84 little cookies or 3 – 4 dozen big ones.

ALMOND FROSTING

In a small mixing bowl, beat ½ cup butter with an electric mixer on medium speed until fluffy. Beat in ½ teaspoon almond extract and ½ teaspoon vanilla. Alternately, add 2 ½ to 3 ½ cups sifted powdered sugar and 3 tablespoons light cream or milk, beating until smooth and easy to spread. To tint, if desired, stir in a few drops of food coloring or paste. Makes about 2 cups.