The icing was just what I needed as I didn't really want to make a batch of royal icing. I did chill my dough well in addition to cooling my cookie sheet down between batches. I subbed all vanilla as I am not a fan of almond flavoring. Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. I too was set to try a different recipe when I came across this one. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
Add in food colouring until desired intensity is achieved.Divide into as many separate bowls as you wish for different colours.Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).For the frosting in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).Remove cookies to wire racks to cool completely before icing.Place cookies 2-inches apart on cookie sheet.Cut into desired shapes using cookie cutters.On a very lightly floured surface roll out the dough into about 1/4-inch thickness.Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).Cover bowl with plastic wrap and chill for 2 hours.In another bowl combine the flour with baking powder, baking soda and salt gradually stir into the butter mixture until well blended.For cookies in a large bowl combine butter with sugar, eggs, vanilla and almond extract beat using an electric mixer on high speed until light and fluffy.Store the icing at room temperature, covered, with plastic wrap on the surface. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. You don't want to thin them with liquid colors. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.Īdd up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. If the frosting is over-beaten, it will get aerated which makes it harder to work with. Mix slowly with an electric mixer until stiff enough to form peaks the icing should be pure white and thick, but not fluffy and bubbly. If using royal icing, decorate the cookies as desired.Ĭombine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Remove the cookies to a rack to cool completely. Bake until the cookies are just beginning to brown around the edges, 10 to 15 minutes, depending on the size of the cookies. If decorating with colored sugar, brush the cookies with milk and sprinkle with colored sugar (if using royal icing, leave unfinished). Place the shapes on the prepared cookie sheet. Roll out the dough and cut it into shapes with cookie cutters or a knife. Stir the flour mixture into the butter mixture 1 cup at a time. Beat in the eggs and vanilla.Ĭombine the flour, baking powder and salt in a second large bowl and mix well. Cream the butter and sugar in a large bowl with an electric mixer.
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