Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
COOKIES
- Using a handheld or stand mixer, cream butter and sugar until smooth. Beat in vanilla, almond, and egg. Scrape down sides and bottom of bowl as needed.
- In a separate bowl, stir together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- Divide dough in half and roll out into discs on waxed paper until ¼ inch thick. Place another piece of waxed paper on top and refrigerate discs for 1 hour.
- Preheat the oven to 350 degrees F. After dough is chilled, cut with cookie cutters and place on cookie sheets.
- Bake 8-11 minutes depending on size, or just until the edges start to look light golden brown. (My 4-inch cookies take 10 minutes.) Let the cookies cool for about 5 minutes on the cookie sheet before transferring to a wire rack. Cool completely before frosting.
ICING
- Combine the confectioners’ sugar, milk, almond extract, and corn syrup until spreadable. The icing is a little thick. You may always adjust milk/sugar ratios.
- Add food coloring last (I prefer gel coloring). I use the thicker consistency to outline my cookies and then thin it with a little milk to flood the cookies. Be sure to keep the icing covered so it doesn’t harden as you work.
- I use squeeze bottles to apply all my icing and they keep it pliable the entire time. If you will be using a lot of colors, I would suggest doubling the icing recipe to ensure you have enough.
- This icing should dry for 24 hours before storing cookies. I let my fully iced cookies sit on the counter overnight to dry.
STORAGE
- Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
