With a flat bottom glass, press each dough ball down to create a ½-inch cookie. I like to place a small piece of parchment paper on top of the dough ball before pressing to flatten it. The parchment will keep the dough from sticking to the bottom of the glass.
While the cookies are cooling make the icing by combining the soft butter, powdered sugar, 2 tablespoons of the half and half and extracts in a medium size bowl. Stir together until creamy and well combined. If icing is stiff add more half and half, a teaspoon at a time until desired consistency is reached. You want a thick, but nicely spreadable consistency.
Add 1-2 drops of pink food coloring. I used just 1 drop of McCormick Neon Pink.
See Café Tips above in the post for more detailed instructions and tips.
Adapted from Bigger Bolder Baking.