Pre-heat oven to 400 degrees Fahrenheit. In a large mixing bowl combine all cookie ingredients. Beat at medium speed until cream. Scrape bowl as you go.
Use a cookie scoop to drop dough by rounded teaspoonfuls two-inches apart on an ungreased cookie sheet. (You can also roll the same size dough balls by hand.)
Flatten balls to ¼-inch thickness ith bottom of a buttered glass dipped in sugar. Bake 7-8 minutes or until edges of cookies are barely golden.
Cool cookies then frost with a swirl of almond buttercream frosting.
For Buttercream Frosting
In a large bowl, cream shortening and butter with electric mixer. Add vanilla & almond.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.