I’m just saying.
For years I’ve been using Alton Brown’s sugar cookie recipe. It works equally well at altitude as it does at sea level. The trick is rolling the cookie dough in powder sugar.
Martha has my go-to buttercream frosting recipe, but I always end up adding a 1/4 teaspoon to a 1/2 teaspoon of almond extract. Vanilla and almond just taste so good together, even when you add copious amounts of orange artificial food coloring to it. Happy Thanksgiving everyone!