From: Kitchenlink

Pound Cake Cookies with Buttercream Frosting
rec.food.recipes/Johnson
Makes: 3 to 4 dozen cookies.

1 package (16 ounces) golden Betty Crocker pound cake mix
1/3 cup margarine or butter, softened
1 teaspoon almond extract
1 egg

Heat oven to 375F. Mix half of the cake mix (dry), the margarine, almond extract and egg in large bowl until smooth. Stir in remaining cake mix.

Divide dough into halves. Roll each half 1/8 inch thick on lightly floured board. Cut into desired shapes. Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass. Bake until edges are light brown, 6 to 8 minutes. Cool slightly before removing from cookie sheet. Cool completely. Ice with Buttercream Icing and decorate if desired with sprinkles etc.

Buttercream Icing
Makes 3 1/2 cups

1/2 cup shortening
1/2 cup margarine
1 1/2 tsp. clear vanilla
5 cups confectioners sugar
2-3 Tbsp. milk

Cream butter and shortening then add vanilla. Add sugar a cup at a time beating on medium speed. Add milk 1 Tbsp. at a time and beat on high until fluffy.