1 cup (2 sticks) unsalted butter, room temperature
1 cups sugar
1 large egg
1 tablespoons pure vanilla extract
1 teaspoons salt
2 ½ cups all-purpose flour
Cream butter and sugar together for 5 minutes until pale yellow.
Add in vanilla and salt.
Add 1 ½ cups of sugar and then one egg.
Add the remaining cup of sugar until mixed together.
Wrap dough in saran wrap and refrigerate for 30 minutes.
When chilled remove from refrigerator and flour your surface for rolling out dough.
Cut out shapes and place on a cookie sheet. Freeze for 15 minutes.
Heat oven to 350 and bake cookies for 15 minutes.
Makes 30 cookies(depending on size of cookie cutter)
1 1b (4 cups) confectioners sugar
5 T. meringue powder
½ cup of water
1-2 T. almond extract(secret ingredient)
Mix sugar and meringue powder with a little bit of water in a stand mixer on low. Add water little by little to achieve the desired icing consistency.
Use thick icing for piping borders and thinner for flooding.
Add food coloring and almond extract.
Keep icing covered when not using to keep it from drying out.