• Cream sugar and butter together. Add eggs, yogurt, vanilla and almond flavoring and blend well.
• Combine remaining ingredients in a bowl and stir.
• Add dry ingredients to wet ingredients. Mix until blended and creamy.
• Cover bowl with plastic wrap and freeze for 20-30 minutes until slightly firm.
• Drop by large tablespoon onto a parchment lined cookie sheet. Roll each cookie until compact and smooth.
• Preheat oven to 350˚F
• Flour the bottom of a cup or ramekin and press each cookie flat. Cookies should be about ¼" thick.
• Bake for 9-11 minutes. Check often until lightly brown on the edges and the cookie bounces back when pressed.

Frosting

• Cream together butter and powdered sugar.
• Add vanilla and slowly add cream. Whip with hand mixer until creamy and fluffy.