Ingredients
Scale
- 1 cup butter (softened)
- 1 cup of sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Frosting-
- 2 cups confectioners’ sugar (sifted)
- 1–3 tablespoons milk (more or less as needed to achieve spreading consistency)
- 1 tablespoon light corn syrup
- ¼ teaspoon almond extract
- food coloring (optional)
Instructions
- In a large mixing bowl combine butter with sugar, eggs, almond and vanilla extract. Beat until light and fluffy.
- In a separate bowl combine flour, baking powder, baking soda, and salt.
- Gradually mix flour mixture into butter mixture until well blended. Cover with plastic wrap and refrigerate for 2 hours.
Pre-heat the oven to 400 degrees. Line cookie sheets with parchment paper. On a lightly flowered surface roll out dough to ¼” thickness. Cut into desired shapes with cookie cutters. - Place cookies 2 inches apartment on cookie sheets. Place into the oven and bake 4-6 minutes. Remove cookies and cool on wire racks.
- To make the frosting- in a small bowl mix confectioners’ sugar with milk, start with 1-2 tablespoons of milk and add more as needed. Beat in corn syrup and almond extract until the icing is smooth.
- Add food coloring if desired.
- Paint the cookies with the frosting and allow to set on wax paper.