• Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
• Cream the butter, sugar and powdered in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
• Add in the egg and vanilla and beat until combined.
• Add in flour, salt and baking powder. Mix until all combined.
• Scoop out dough and roll into balls. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 – 1 inch thick.
• Bake for 8-9 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
• While cookies are cooling, make the frosting.

CAKE BATTER FROSTING DIRECTIONS

• In stand mixer, cream butter for about 1 minute until smooth
• Add in the cake batter extract, powdered sugar and heavy cream and mix on high for about 3 minutes until smooth. If the frosting is too thick, add more heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
• Remove and save 1/4 cup of the white frosting.
• Add just a bit of green food coloring to the remaining frosting in the bowl and mix until you get the shade of green that you are looking for. 
• Put the frosting in a piping bag OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.
• Put the set aside white frosting in a piping bag with a small round tip (or cut the corner off a Ziploc bag) and pipe two curved lines away from each other on top of each cookie to resemble tennis ball lines.