Have a fun and safe weekend!
slightly adapted from Cake Central
Makes about 2-3 dozen cookies
1 cup unsalted butter
1 cup white sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
3 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
Cream butter and sugar until light and fluffy.
Add egg and extracts. Mix well.
Shift dry ingredients in a medium bowl and add a little at a time into the butter mixture.
Mix until flour is completely incorporated and dough comes together.
Roll out dough in between two parchment papers. Place dough and parchment paper on a cookie sheet and place in fridge to chill. Continue until all of the dough has been used up. First batch should be chilled and ready to cut into desired shapes.
Bake at 350F for 8-10 minutes.
Reroll leftover dough and repeat the process.
slightly adapted from Wilton
Makes about 3 cups of icing
2 tablespoons of meringue powder
4 cups of confectioners' sugar
6 tablespoons of warm water
1/4 tsp of almond extract
Beat all ingredients until icing form peaks (7-10 minutes at low speed with heavy duty mixer or 10-12 minutes with hand held mixer at high speed).
For stiffer icing, use 1 tablespoon less water.
For flooding, add 1 tsp of water at a time until proper consistency is reached.