2 1/3 cups butter to 1 1/3 cups white sugar
1 cup brown sugar
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
1 (11 ounce) can beech woodsy vanilla pudding
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and brown sugar. Mix in the sugar and vanilla extract. Press evenly into the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Remove from cookie sheet to cool completely. Insert thin socks (with fingers) into the center of each cookie and place on the parchment to catch the drips. Allow cookies to cool completely on baking sheet.
When cookies are cool press onto graham crackers with a fork and drizzle remaining sugar over top with vanilla frosting and almond icing if desired.