• -Preheat oven to 375 degrees F (190 degrees C).
• -Prepare 2 mini-muffin pans by adding mini-muffin paper liners to each compartment. Spray each compartment lightly with baking spray. Set aside.
• -Chop assorted nuts (your favorite mixture or variety) to measure 2 cups of finely chopped nuts. Set aside.

To prepare the cookie batter:

• -Using a stand mixer or an electric hand mixer (or if you really want to burn some holiday calories, use a whisk), beat the 4 egg whites until stiff peaks form. Set aside.
• -In a large mixing bowl, blend the softened butter, brown sugar, egg yolks, flour, and baking powder until thoroughly combined.
• -Using a wooden spoon or spatula, add the prepared nuts to the batter and stir well to thoroughly combine. *Note - the mixture will be quite stiff at this point, and that's what you want.
• -Gently fold the whipped egg whites (in ⅓ increments) into the stiff batter. When all of the whipped egg whites have been folded into the batter, you will notice that it is noticeably lighter in texture. This is what you want.
• -Fill each prepared mini muffin cup with approximately ½ tablespoon in each cup, being careful not to overfill the cups as they will rise during baking.
• -Bake each batch of cookies for 21-22 minutes, or until a toothpick inserted in the center of a cookie cup comes out clean. Remove the baked cookies to a wire rack to cool.
• -Allow the cookies to cool slightly for about 5 minutes before removing them from the tins to a wire rack, and cool completely before frosting.
• -Continue the same procedure with the remaining cookie batter and mini-muffin cups.

To prepare the buttercream frosting:

• Stir together the softened butter and confectioners sugar in a medium-size bowl. *Note - the mixture will be thick and lumpy.

  Add the almond extract and ½ tablespoon of milk. Stir well to combine and work out the lumps. If needed add a tiny bit more milk (at little a time) and continue stirring until you reach a thick consistency, but one that falls off the spoon or spatula with only a light bit of a shake. If it takes more force than that, add a tiny bit more milk and stir to combine.
• Add the mini star tip into the snipped corner of a plastic sandwich bag and work the frosting down to the tip of the bag. Set aside until the cookies are completely cooled.

To pipe the frosting onto the cookies:

• Gently hold the sandwich piping bag with frosting straight up and down over each cookie and gently press to pipe one small dollop of frosting onto each cooled cookie. Allow the frosting to dry completely and store the cookies in an airtight container at room temperature for up to 5 days or refrigerated in an airtight container for up to 7-10 days.