LATTE STAND SHORTBREAD COOKIES RECIPE:
	•	1 cup (or two sticks) butter, softened
	•	1/2 cup sugar
	•	2 1/4 cups flour
	•	1 teaspoon sea salt
	•	1 tablespoon almond extract
Preheat oven to 350F. Cream together butter and sugar. Add flour, salt and almond. Mix until becomes a dough. Use a little flour to help roll out the dough to about 1/4 inch thickness. Cut into circles or hearts with a cookie cutter. Makes about 1 dozen 3 1/2 inch cookies. Place cookies on cookie sheets lined with parchment paper.  Bake for about 15-20 minutes or until light golden brown.
PINK BUTTERCREAM FROSTING:
	•	1/2 cup (or one stick) butter, room temperature
	•	4 cups powdered sugar
	•	1/2 cup milk
	•	1 teaspoon pure vanilla extract
	•	1 dash of salt
	•	1 smidge pink food coloring
Mix together all ingredients except food coloring together until they become a gorgeous frosting. Add a tiny bit of pink food coloring (start small) and mix in until frosting becomes pink. If darker pink is desired, add a bit more until it reaches your desired shade.

Note: I found a half-batch of frosting to be plenty.