For the Vanilla Buttercream:

1. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.

2. 1/2 cup Unsalted butter,1 tbsp Vanilla extract,1 tbsp Heavy cream

3. With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need it all.

4. 2 1/2 – 3 cups Powdered sugar

5. If your frosting is too thick, add more cream, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. If desired, use food coloring to achieve a color of choice.

6. Food coloring

For the Shortbread Cookies:

1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.

2. In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine, set aside

3. 1 3/4 cups All-purpose flour,1/4 tsp Baking Powder,1/4 tsp Baking Soda,1/2 tsp Cream of Tartar,1/4 tsp Salt

4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla and almond extract, and the egg. Scrape down the sides.

5. 1/2 cup Unsalted Butter,1/2 cups Sugar,1 Egg,2 tsp Vanilla Extract,1 tsp Almond Extract

6. Add in the dry ingredients and mix on low until combined. Gently mix in the funfetti sprinkles.

7. 1/2 cup Funfetti sprinkles

8. Transfer the dough out onto a clean, lightly floured surface. Roll out to 1/4″ thick. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.*

9. Arrange the cookies on the prepared baking sheets, about 2 inches apart. Chill for 45-60 minutes. Once chilled, remove from the fridge and bake at 350 for 7-9 minutes.* Allow to cool on the baking sheets before transferring to a cooling rack.

10. Once the cookies have cooled completely, pipe or spread on the buttercream, sandwiching together. Store in an airtight container for 3-4 days.