1 c. soft butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. sifted all purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
2 c. rolled oats (quick or old fashioned, uncooked)

3/4 c. soft butter
4 c. sifted confectioners' powdered sugar
1 egg white, unbeaten
1 tsp. vanilla
Pink tinted coconut

For Cookie Dough: Beat butter and sugar together until creamy. Beat in eggs, vanilla and almond extract. Sift together flour, salt and baking powder; add to creamed mixture, beating well. Stir in oats. Chill dough thoroughly. Roll out on lightly floured board or canvas to 1/8" thickness. Cut with a floured heart shaped cookie cutter. Place on greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Remove from cookie sheet and cool on rack.

For Frosting: Beat butter until fluffy. Add 2 cups sifted confectioners' sugar gradually. Blend in egg white and vanilla. Beat in remaining confectioners' sugar. Put two cookies together with frosting; press together. Repeat with remaining cookies. Frost tops and sides of all cookies. Sprinkle with pink tinted coconut.