Recipe courtesy of Annie at Annie's Eats
- 1 cup butter
- 1 cup powdered sugar
- 1 egg, beaten
- 1 1/2 tsp. almond extract
- 1 tsp. vanilla extract
- 1 tsp. salt
- 2 ½ cup flour
- Cream butter.
- Add powdered sugar.
- Blend in egg, almond extract, vanilla, salt and flour.
- Chill dough until firm. Roll to ¼” thickness on well-floured surface.
- Cut with cookie cutters.
- Place on greased cookie sheets or use a Silpat.
- Bake at 375° for 8-10 minutes. Cookies should not get browned at all.
- Decorate when cooled completely.
- 4 cups powdered sugar, sifted
- 2 tbsp. meringue powder
- 5 tbsp. water
- Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the icing is no longer shiny (about 7-10 min).
- Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, at this point it is still too stiff to use.
- Add water a very small amount at a time & stir by hand until fully mixed. Continue until the icing has reached a piping consistency.
- Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set and dry.
- Be sure to keep the leftover icing covered at all times when not in use or it will begin to dry.
- Once all the cookies have been edged, spoon some of the remaining icing to a separate air-tight container.
- Thin out by mixing in a small amount of water at a time, until the icing drips off the spoon easily when lifted & smooths back into the icing fairly quickly.
- Once the icing has reached the desired consistency, transfer it to a squeeze bottle or drizzle a bit from the spoon to the area & flood the area surrounded by the piping on each cookie. If it doesn't completely spread, use a toothpick to spread.
- Allow to dry completely.
- Use the remaining thicker icing for piping decoration.
- Gel icing color is the best type of coloring to use, as it doesn't affect the consistency of the icing and provides a more vivid color. Mix in a little at a time and stir to combine completely, a toothpick works well for adding the gel to the frosting.