• Preheat oven & prepare baking sheet: Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
• Cream butter & sugar: Using a stand mixer with the paddle attachment, cream together room temperature butter and sugar until creamy and fluffy. This will take about 2 minutes.
• Add eggs & flavorings: Scrape down the sides of the bowl and add room temperature eggs, vanilla extract, almond extract, and sourdough discard. Mix until incorporated. (Tip: If using cold eggs, the batter may curdle. Bring eggs to room temperature quickly by soaking them in warm water for 1–2 minutes.)
• Add dry ingredients: Add in Einkorn flour, baking powder and salt. Mix together until just incorporated.
• Shape and cut dough: Form dough into a ball or disc. Roll out on a lightly floured surface to ¼–½ inch thickness. Use cookie cutters to cut into shapes. (Yields about 32 cookies, depending on size and shape.)
• Bake: Place cookies on prepared parchment line baking sheet and Bake at 350°F for 10–12 minutes. (for smaller cookies reduce time)
• Cool: Allow to cool completely before frosting. Enjoy!

Buttercream Frosting

• Whip butter: To a stand mixer with whisk attachment, beat butter until light and fluffy.
• Add sugar: Gradually add powdered sugar, 1 cup at a time, until fully combined.
• Add flavorings and liquids: Mix in vanilla extract and half & half.
• Adjust consistency: Check consistency, and taste. If too sweet add a pinch of salt. If adding food coloring, divide into bowls and add desired amount.
• Frost cookies: Use an offset spatula to spread frosting or fill a piping bag for decorating.