i'm glad you all think the cookie recipe sounds good. just remember-it's all in the baking technique and it may take a few sheets before getting that right softness. also i NEVER bake more than one cookie sheet at a time in the oven.
the frosting:
1 cup shortening
3/4 cup liquid non dairy creamer-amarretto flavor or vanilla
this is the creamer found in the refrigerator section made by
coffeemate, i think.
2 pound bag of powdered sugar
almond extract- ijust dump some in until i like the taste.
you will probably have to add more creamer, but the key is to really let your mixer BEAT the frosting. the longer it's beaten the more creamier it is. in fact, before you add more of the creamer, make sure you have really beaten the frosting. but like i said you will have to add more and then beat for at least 5 minutes.
it lasts a long time and you can even freeze it for a couple of months. if not using right away put it in the refridgerator.
also it makes a huge batch, but it is perfect to decorate with and you can keep it stiffer, just don't add as much liquid the second time around.
good luck!