- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 1 teaspoon almond extract
Sift dry ingredients together set aside. Cream together butter and sugar until fluffy, beat in eggs, stir in extract. Blend in dry ingredients into creamed mixture until uniformed. Divide into two balls and wrap in plastic wrap. Chill for 2 hours. Keep in fridge until use.
Preheat oven to 350. Roll out dough to ¼ inch thickness and cut out with desired shapes.
Bake 6-8 mins or until center of cookie does not appear wet and edges are barely brown.
Icing:
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup*
- 1/4 teaspoon favored-extract (vanilla, almond, orange, whatever)
- assorted food coloring
Stir sugar and milk together until smooth, beat in corn syrup, add extract. If icing is too thick, add more corn syrup.
*If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy.