For Cookie
1 cup
butter, softened
1 cup
sugar
2 eggs
1/2 teaspoon
vanilla
1/2 teaspoon
almond extract
3
1/4 cups all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
baking powder
1/2 teaspoon
salt
For Icing
2 cups
sifted confectioners' sugar
1 tablespoon
milk (adding in more if needed)
1 tablespoon
light corn syrup
1/4 teaspoon
almond extract or
1/2 teaspoon vanilla extract
food coloring (use your choice of colors)
For cookies; in large bowl combine butter with sugar, eggs,
vanilla and almond extract; beat using an electric mixer on high speed until
light and fluffy.
In another bowl combine the flour with baking powder, baking soda
and salt; gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2
hours.
Set oven to 400°F. Line
cookie sheets with parchment paper (do not grease cookie sheets use parchment
paper only).
On a very
lightly floured surface roll out the dough into about 1/4-inch thickness. Cut into desired
shapes using cookie cutters. Place
cookies 2-inches apart on cookie sheet.
Bake 4-6 minutes. Remove cookies
to wire racks to cool completely before icing.
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). 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).
Divide into as many separate bowls as you wish for different
colors. Add in food coloring until
desired intensity is achieved. Paint
the icing over the cookies using a brush, or dip edges of cookies into
icing. Allow to set on waxed paper.
