Shortbread with Buttercream Frosting

A crisp butter cookie covered in a smooth and silky buttercream frosting... devine!
Ingredients
For the Shortbread
1/2 C. Salted butter, room temperature
1/2 C. Powdered sugar
1 tsp. Vanilla extract
1/8 tsp. Almond extract
1 C. A-P Flour
1 tsp. Crisco to grease pan
For the Buttercream Frosting
1/2 C. Salted butter, room temperature
2 C. Powdered sugar
1 1/2 tsp. Vanilla extract
2-3 Tbsp. Full fat milk or cream
Instructions
Preheat your oven to 300°F, 275°F if using a convection oven.
Line the bottom of a 10 inch tart pan with parchment paper and grease the sides of the pan with Crisco.
In a stand mixer, with paddle attachment on medium-low speed, add in the butter, powdered sugar, vanilla and almond extract and mix until combined.
Turn the mixer to low and add in the flour continue mixing until combined. This is a thick dough so don't worry if the mixture is hard to beat.
After the dough is combined place it into the tart pan and press it into the bottom of the pan being sure to keep it as flat and level as possible.
Now take a fork and prick holes into the dough at even intervals, make sure you cover the whole area of the dough as this will keep the dough from bubbling up while it bakes and will make for a nice flat topped cookie for the frosting.
Bake the dough for 30-35 minutes until it is golden brown on the top and edges.
After the cookie has finished baking remove it from the oven, slide off the side of the tart pan, remove the parchment bottom paper and quickly cut it into wedges with a pizza cutter or a long sharp knife.
Separate the cut wedges and let the cookies cool to room temperature.
While the cookies are cooling in a stand mixer, with paddle attachment on medium-high, whip the butter until it is light and fluffy, 2-3 minutes.
Turn the mixer speed to low and add in the powdered sugar and mix until combined.
Add in the vanilla extract and milk/cream until you reach a smooth spreadable consistency.
Now when the cookies have cooled to room temperature cover them with frosting and enjoy!
The cookies will keep for 2-4 days in a air tight container.
Notes
Helpful Hints:
Make sure to cut the cookie into wedges when it is hot directly out of the oven. If you wait until it is room temperature it will crumble when you cut it.
Shortbread adapted from King Arthur Flour
Buttercream Frosting adapted from The Kitchen Magpie
http://truebluebaking.com/2014/02/23/shortbread-buttercream-frosting/