Ingredients:

  • 1 cup (225g) unsalted butter, cold and cubed
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 2 3/4 cups (340g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 4 cups (500g) powdered sugar, sifted
  • 3 tbsp (25g) meringue powder
  • 6-8 tbsp (90-120ml) warm water

Instructions:

  1. Beat the cold, cubed butter and sugar on medium-high until combined but not overly fluffy (about 2 minutes).
  2. Add the egg, vanilla, and almond extracts. Mix on low until just incorporated to avoid adding too much air.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low until a soft dough forms and just pulls away from the sides of the bowl.
  5. On a lightly floured surface, roll the dough to 1/4 inch (6mm) thickness and cut into festive shapes.
  6. Bake for 10 minutes or until the edges are lightly golden.
  7. Prepare royal icing by mixing powdered sugar, meringue powder, and warm water; divide into stiff 'piping' consistency for outlines and fluid 'flooding' consistency for filling.
  8. Outline cooled cookies with piping icing and fill centers with flooding icing.