Directions

To make the cookies: 

1. Preheat oven to 350° F.
2. Place the butter and sugar in the bowl of a stand mixer. Cream together until light and fluffy.
3. Add the egg, almond extract and cream cheese and beat in until smooth, scraping down the sides once.
4. Add the Kodiak mix to the wet ingredients and mix in until just combined.
5. Place the dough between 2 sheets of waxed paper, dusting both sides with flour, and roll out to a thickness of no less than 1⁄2". 
6. Refrigerate the dough for 30 minutes.
7. Remove dough from refrigerator. Peel back the top sheet of parchment and cut the dough into one large rectangle. Cut rectangle in half lengthwise. Cut rectangles into triangles. Place cookies 1" apart on a parchment lined baking sheet. 
8. Bake in preheated oven for 10-15 minutes. Do not let them brown!*
9. Cool cookies on a wire rack. 

*Note: Cook for the shortest amount of time possible, so that they almost seem underdone. Once cooled, they will be so soft because of this. Just take care not to under-cook. Everyone's oven is a little different, so see what time works best to give you the results you want. 

To make the frosting: 

1. Place the butter, sugar, a few drops of food color, and vanilla in a mixing bowl and beat on low speed with an electric mixer until combined. Increase speed to high and continue to beat for another 2-3 minutes or until light and fluffy. Add a little milk to thin, if needed.
2. Place the frosting in a piping bag fitted with a star tip and pipe shells in rows, starting at the base and ending with one shell at the tip. 
3. Decorate with candy pieces.
4. Repeat with remaining cookies and buttercream. 
5. Store in an airtight container.