Instructions:

• Step 1: Cream the Butter and Sugar - In a large mixing bowl, beat together the 3 sticks of salted butter and 1 cup of brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
• Step 2: Add Flavorings and Eggs - Next, mix in the 1 teaspoon of vanilla bean powder (or 1 tablespoon of vanilla extract), the optional 1 tablespoon of hazelnut liquor, and the 1 teaspoon of almond extract. Beat in the 2 large eggs one at a time, ensuring they are fully incorporated before adding the next.
• Step 3: Combine Dry Ingredients - In a separate bowl, whisk together the 4 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Step 4: Shape the Dough - Divide the dough in half and roll each portion into a log shape, about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
• Step 5: Preheat the Oven - When you’re ready to bake, preheat your oven to 350°F (175°C).
• Step 6: Slice and Bake - Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Place the cookie slices on a baking sheet lined with parchment paper, leaving space between them to allow for spreading during baking.
• Step 7: Bake the Cookies - Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
• Step 8: Prepare the Frosting - In a medium bowl, beat together the 2 sticks of room temperature salted butter, 1 tablespoon of vanilla extract, and 2 1/2 cups of powdered sugar until smooth. Add the 1/4 cup of caramel sauce or maple syrup and beat until well combined.
• Step 9: Decorate the Cookies - Once the cookies are completely cooled, spread the frosting on top and sprinkle with assorted holiday sprinkles for a festive touch.